Old-Fashioned Sour Cream Crumb Cake
Par Laurie le 27 juin 2016, 16:38 - Cakes, cupcakes, mugcakes - Lien permanent
This recipe comes from Sally's Baking Addiction's blog. It's homely and yummy - everything that warms my heart. I simply used muffin molds instead of making one single cake so I could freeze some and thaw them when needed for my breakfast or to serve with coffee.
Cake batter:
1 and 1/3 cups flour, sifted
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup butter, room temperature
3/4 cup sugar (150g)
2 eggs
2 tsp vanilla extract
1/2 cup sour cream
Streusel:
1/3 cup light brown sugar
1/2 cup flour, sifted
1 and 1/2 tsp cinnamon
3 Tbsp butter, cold and cubed
Vanilla glaze:
1/2 cup confectioners' sugar
1/2 tsp vanilla extract
2 Tbsp heavy cream
Mix the dry ingredients.
Whisk the butter and sugar then eggs until light and fluffy.
Add the vanilla and sour cream then dry ingredients.
One can replace the vanilla extract with vanilla-flavored sugar. Just replace a third of the sugar with vanilla-flavored sugar.
To make the streusel, use the flat hook on your kitchenaid or your fingers.
Alternate the batter and streusel in a cake pan or bundt cake pan or muffin molds if you want individual cakes.
Bake 30 mn, 350°F.
Cool 20 mn and glaze.
To make the glaze, whisk the ingredients together and leave in the fridge to settle until you need it. Spread it with a silicon spatula.
You can freeze individual cakes and thaw them overnight in the fridge. They're yummy for breakfast.