This is an updated version of my classic Sour Cream Coffee Cake. I’ve added a few things, polished up the recipe and changed the name to Crumb Cake.
Why?
Because Crumb Cake isn’t a liar like Coffee Cake.
What?
**WATCH THE VIDEO!**
Why isn’t Crumb Cake a liar? Watch the Video. Make the Cake. You’ll see.
Ingredients for Crumb Cake:
1/2 cup butter
3/4 cup light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 tsp coarse salt
2 large eggs
1 tsp. pure vanilla extract
1 1/2 cups unbleached, all-purpose flour
1 cup sour cream
Ingredients for Crumb Topping:
1/2 cup sugar
1/2 cup unbleached, all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 cup melted butter
1 cup chopped red walnuts
Ingredients for Fruit Filling:
3/4 cup Apple Butter (or Fruit Preserves, Fresh Fruit, Canned Fruit, Caramel Sauce, you get the idea)
NOTES: Makes one 9″ cake. I used Sanguinetti Red Walnuts. For further instruction, entertainment and tips watch the CRUMB CAKE – How to Make Streusel Topped Filled Coffee Cake video!
Directions for Crumb Topping:
1) Combine all ingredients in a bowl and set aside.
Directions for Crumb Cake:
1) Preheat oven to 350(F).
2) In electric mixer, cream butter and brown sugar.
3) Add baking powder, baking soda, salt, cinnamon and ginger.
4) Beat in eggs and vanilla until fluffy.
5) Slowly mix in flour just until combined.
6) Fold in sour cream.
7) Spread one half of batter into oiled spring form pan (or prepared baking pan).
8) Top batter with Apple Butter or similar.
9) Spread remaining batter in another layer.
10) Sprinkle Crumb Topping over entire surface of cake.
11) Bake in a 350(F) oven for 30-40 minutes.
12) Allow to cool in pan before removing.
13) Serve warm or at room temperature.
For further instruction, entertainment and tips watch the CRUMB CAKE – How to Make Streusel Topped Filled Coffee Cake video!
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