Sour Cream Crumb Cake
|All purpose flour||1⁄4 Cup (4 tbs)|
|Soft butter/Margarine||2 Tablespoon|
|Confectioners sugar||1 Tablespoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Soft butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|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.
Makes 10 servings.