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Sour Cream Crumb Cake

ashlyn's picture
  All purpose flour 1⁄4 Cup (4 tbs)
  Soft butter/Margarine 2 Tablespoon
  Cinnamon 1 Teaspoon
  Confectioners sugar 1 Tablespoon
  All purpose flour 2 Cup (32 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Soft butter/Margarine 1⁄2 Cup (8 tbs)
  Sugar 1 Cup (16 tbs)
  Eggs 3
  Vanilla extract 1 Teaspoon
  Dairy sour cream 3⁄4 Cup (12 tbs)
  Sugar 1⁄2 Cup (8 tbs)

Preheat oven to 350F.
Grease well and flour a 9-inch tube pan.
Sift flour with baking powder, baking soda, and salt; set aside.
In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla until light and fluffy—about 5 minutes—occasionally scraping bowl with rubber scraper.
At low speed, beat in flour mixture (in fourths) alternately with sour cream (in thirds), beginning and ending with flour mixture.
Beat just until smooth—about 1 minute.
Turn batter into prepared tube pan.
Bake 50 minutes, or until cake tester inserted in center comes out clean.
Meanwhile, make Topping: In small bowl, com- bine all topping ingredients; toss lightly, with fork, until mixture is crumbly.
Remove cake from oven; sprinkle crumb topping evenly over top.
Return to oven 10 minutes.
Let cool, in pan, on wire rack 10 minutes.
Re- move from pan; sprinkle crumb-topped surface with confectioners' sugar.
Serve warm.
Makes 10 servings.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3850 Calories from Fat 1480

% Daily Value*

Total Fat 168 g258.7%

Saturated Fat 98.7 g493.3%

Trans Fat 0 g

Cholesterol 1032.7 mg344.2%

Sodium 1933.5 mg80.6%

Total Carbohydrates 543 g180.9%

Dietary Fiber 10.3 g41%

Sugars 323 g

Protein 53 g105.8%

Vitamin A 106.5% Vitamin C 2.9%

Calcium 76.8% Iron 95.2%

*Based on a 2000 Calorie diet

Sour Cream Crumb Cake Recipe