It is raining today and then I mean really pouring down. So what else is there to do than bake a delicious cake.
Sour cream crumb cake is one of my favorites.
Sour cream crumb cake is one of my favorites.
Sour cream crumb cake
1 stick (115g) butter, soft
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 (12 oz)(300g) container of reduced fat sour cream
1 tsp. vanilla extract
Topping
1 cup all-purpose flour
1 cup light brown sugar
1/2 cup butter, soft
1 tsp cinnamon
1/2 cup pecans, chopped (optional)
Pre heat oven to 350F (175C). Cover the bottom of a 9X11inch (33x23cm) pan with parcement paper.
Make the topping by whisking together flour, sugar and cinnamon in a bowl of a foodprocessor with paddle
attachement, add the butter and mix until you have a sand like consistency. Set aside.
Stir together flour, baking powder, baking soda and salt in a bowl. With a mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Then the vanilla. Add the dry ingredients alternately with the sour cream until well combined. Pour half the batter into the pan spreading it out evenlyou, then sprinkle with half of the topping. Spread out the remainder of the batter and finaly the remaining of the topping. Bake for 30-35 minutes, until a toothpick inserted in the middle of the cake comes out clean. Let the cake cool in the pan on a wire rack.
1 stick (115g) butter, soft
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 (12 oz)(300g) container of reduced fat sour cream
1 tsp. vanilla extract
Topping
1 cup all-purpose flour
1 cup light brown sugar
1/2 cup butter, soft
1 tsp cinnamon
1/2 cup pecans, chopped (optional)
Pre heat oven to 350F (175C). Cover the bottom of a 9X11inch (33x23cm) pan with parcement paper.
Make the topping by whisking together flour, sugar and cinnamon in a bowl of a foodprocessor with paddle
attachement, add the butter and mix until you have a sand like consistency. Set aside.
Stir together flour, baking powder, baking soda and salt in a bowl. With a mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Then the vanilla. Add the dry ingredients alternately with the sour cream until well combined. Pour half the batter into the pan spreading it out evenlyou, then sprinkle with half of the topping. Spread out the remainder of the batter and finaly the remaining of the topping. Bake for 30-35 minutes, until a toothpick inserted in the middle of the cake comes out clean. Let the cake cool in the pan on a wire rack.