Sour Cream Crumb Cake Recipes

CLASSIC SOUR CREAM COFFEE CAKE

Steps:

• Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely.

SOUR CHERRY CRUMB CAKES

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
• Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
• Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping.
• Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.

SOUR CREAM CRUMB CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 9 inch tube pan.
• Sift dry ingredients and set aside.
• Beat margarine, sugar, eggs, and vanilla with mixer on high speed until light and fluffy.
• At low speed, beat in flour mixture and sour cream, alternating between the two.
• Beat until smooth, about 1 minute.
• Pour into a pan and bake 50 minutes or until cake tester comes out clean.
• For topping: toss ingredients lightly with fork until crumbly.
• Remove cake from oven and sprinkle with topping.
• Return to over for about 10 minutes.
• Let cool in pan on rack 10 minutes.
• Remove from pan and sprinkle crumb topped surface with confectioner's sugar.
• Serve warm.

RASPBERRY-SOUR CREAM CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch springform pan.
• Stir 1 cup flour, 2/3 cup sugar, and lemon zest together in a bowl; add melted butter and stir with a fork until the mixture turns crumbly. Set aside.
• Mix 1 3/4 cup flour, 1 cup sugar, baking powder, baking soda, and salt together in a large bowl.
• Whisk together the eggs, sour cream, and vanilla in another bowl until they are well blended. Add the egg mixture to the flour mixture in the large bowl and beat until you get a smooth and fluffy batter, about 2 minutes. Pour into the prepared pan; cover with an even layer of raspberries. Sprinkle the topping over the raspberries.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 38 to 42 minutes. Cool on a wire rack for 20 minutes before removing sides. Dust with confectioners' sugar to serve.

SOUR CREAM CRUMB CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a 9"x3" springform pan with cooking spray.
• Combine 1/4 cup brown sugar with 1/4 tsp cinnamon;reserve.
• At medium speed beat cake mix, eggs, milk, sour cream, zest and nutmeg until blended.
• Increase speed to medium-high; beat until light and fluffy, about 3 minutes.
• Spread half of the batter, about 2 3/4 cups, in pan.
• Sprinkle with reserved cinnamon brown sugar.
• Top with remaining batter.
• Bake 25 minutes.
• Meanwhile, in medium bowl combine flour with remaining brown sugar and cinnamon.
• Stir in butter until large crumbs form.
• Remove cake from oven.
• Sprinkle crumbs over cake.
• Bake 25 minutes or until a toothpick inserted into the center comes out clean and crumbs are golden.
• Cool 30 minutes.
• Run knife around the edge of the pan to loosen cake; remove side of pan.
• Cool cake completely.
• Sprinkle with confectioners' sugar.

SOUR CREAM POUND CAKE

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.