Sour Cream and Cinnamon Crumb Cake Sour Cream for Crumb Cake Sour Cream and Cinnamon Crumb Cake recipe Sour Cream Crumb Cake recipe I’m currently in Boise for my sisters Bridal Shower and I’m really excited because it means I get to eat at my favorite burger place in the world: Hawkins Pac Out. I personally think that it is better than Five Guys, or Fat Burger, or even In and Out. Honestly, I am not sure if the burgers (AND TOTS! Can’t forget about the tots!) at Hawkins are actually better, it might just be one of those foods you grow up eating and as an adult still love while others might just think meh. Do you guys have any favorite foods you grew up eating that you still love that other people think are meh or gross?

Today we have a Crumb Cake recipe for you. This is a Sour Cream and Cinnamon Crumb Cake. I grew up not liking crumb cake very much. I thought it was kind of a rip off. Where the heck is the frosting? Where are sprinkles? And WHY does this taste like coffee? Obviously my first experience ever eating a crumb cake was a coffee crumb cake. As a kid I thought cake meant birthday cake. As an adult, I know it doesn’t. I have learned to like Crumb Cake now. I think a lot of it has to do with that fact there is no frosting, and that it’s a one pan kinda deal that’s really easy. The sour cream in this results in a really fluffy cake that isn’t dry which is ideal for a cake with no frosting. With Easter just around the corner this might be a recipe to consider!
♥ Teri

 

Sour Cream and Cinnamon Crumb Cake
Makes 1 (10”) round cake

Ingredients:
streusel:
1/3 cup superfine sugar (granulated is fine)
3 1/2 tablespoons all purpose flour
1 1/2 tablespoons cold unsalted butter, cut into small cubes
sour cream and cinnamon crumb cake:
2 1/4 cup all purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon fresh ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup superfine sugar (granulated is fine)
1/2 cup light brown sugar
3 large room temperature eggs
1 1/2 cups sour cream
1/2 teaspoon vanilla extract

Directions:
1. Preheat oven to 350˚F.
2. streusel: In a small mixing bowl toss together sugar and flour. Cut in butter until the mixture resembles a coarse sand texture. Set aside.
3. sour cream cake: In a large mixing bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Set aside.
4. In another mixing bowl or using a stand mixer, cream together butter and sugars. Add eggs, one at a time, scraping down the sides of the bowl once all eggs have been added. Stir in sour cream and vanilla extract and mix until just combined.Stir the flour mixture into the sour cream mixture and stir together until the batter just comes together.
5. Pour batter into a lightly greased cake pan or springform pan and top with streusel.
6. Bake crumb cake for 45 to 55 minutes or until a toothpick comes out clean when inserted into the center of the cake.
7. Allow the crumb cake to cool for about 30 minutes before removing from the cake pan. Slice and serve.

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