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This is a really simple, low maintenance cake that also happens to be delicious. Who doesn’t like crumb cake? It’s the perfect dessert for coffee with new friends or catching up with old friends. You really can’t go wrong here and chances are you have all the ingredients already.

For the Cake:

2 ½ cups of flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

10 tbs or ⅔ cup unsalted butter

1 cup granulated white sugar

3 large eggs

1 tsp vanilla

1 ¼ cups sour cream

For the Crumb Topping:

1 ½ cups flour

½ cup brown sugar

1 ½ tsp cinnamon

½ tsp salt

1 cup unsalted butter

In a medium bowl whisk together flour, baking soda, baking powder, salt and sugar. Set aside.

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In a large bowl or using a stand mixer, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time followed by the vanilla. Add in the dry mixture and then the sour cream, stirring until incorporated. Spread cake batter evenly into a deep 13 x 9 inch well-greased pan.

We have cut down the crumb layer substantially. The original recipe calls for almost double the crumb layer ingredients. Despite the fact that this is called a crumb cake, we felt like this was a bit too much crumb… If you are quite particular to the sugary topping, you can go ahead and double the crumb topping recipe.

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Whisk together flour, brown sugar, cinnamon and salt. Cut in the butter and using a food processor mix until coarse crumbs are formed.

The food processor isn’t really necessary; it just makes life easier. You can use forks or a pastry blender if you are so inclined.

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Sprinkle the crumb topping over the cake and bake in a preheated, 350 degree oven for 45-50 min or until toothpick inserted in the middle of the cake comes out clean. Be prepared. This cake will rise significantly during baking!

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