Sour Cream Crumb Cake

Serves: Twelve | Prep: 10 min | Cook: 25 min

Ingredients:

Crumb Topping:
1 1/4 cup all-purpose flour
1/3 cup light brown sugar
1/3 cup sugar
1 tsp cinnamon
1/8 tsp salt
1/2 cup butter, melted

Sour Cream Cake:
1 cup all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 cup butter, room temperature
1/2 cup sugar
2 eggs
1 tsp vanilla extract
1/2 cup sour cream

Directions:
Preheat oven 350F/180C. Grease an 8X8 inch baking tin, line with two sheets of baking paper, letting the paper overhang the edges of the tin.

To make the crumb mixture. Whisk sugars, cinnamon, and salt together. Pour in the melted butter and whisk to combine. Slowly add the flour and mix with a wooden spoon, until no streaks of flour remain. Set aside and let rest for 10 minutes.

Meanwhile, in a bowl make the batter. Mix together flour, baking powder, and baking soda.

Using a stand mixer, fitted with a paddle attachment, add the 1/2 cup room temperature butter and sugar to the bowl and cream together. Add eggs and vanilla. Mix. Add 1/3 of the flour mixture, blend just until combined, then add 1/2 the sour cream and mix again, just until combined. Repeat process once more, ending with mixing in the last 1/3 of the flour. Mix. Scrape down the sides and bottom of the bowl using a rubber spatula and fold batter to fully incorporate. Pour batter into the prepared tin and spread into an even layer. Place crumb mixture evenly on top of the batter. Bake for 30-35 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool in the baking tin for 10 minutes before using the overhang of baking paper to lift out and cool completely.

Perfectly paired with my Irish Coffee

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Blueberry Crumble Muffins
Apple Crumble Bars & Apple Cider Champagne Cocktail
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