Sour Cream Crumble Cake **Explored**
April 24, 2016
Copious:
[koh-pee-uh s]
adjective
1. large in quantity or number; abundant; plentiful
2. having or yielding an abundant supply
3. exhibiting abundance or fullness, as of thoughts or words.
------
Okay, so I must say that this is one of my favourite recipes that I've stumbled upon for Sweet Sunday. The cake is light and fluffy and the crumble is just sweet enough without being overbearing.
If you're planning on having friends over for coffee and need a snack to go along with it, I would recommend this recipe.
I found the original recipe at Sally's Baking Addiction. I adjusted it slightly, her recipe called for a glaze, but I thought that might be a bit much for me so I passed on that. I think I made the right choice, the glaze would have made this just a little too sweet for my taste.
Recipe for those interested:
Ingredients:
Crumble:
1/3 cup of brown sugar
1/2 cup of flour
1 1/2 teaspoon of ground cinnamon
3 tablespoons of unsalted butter, cold and cubed
Cake:
1 1/3 cup of flour
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup of unsalted butter, at room temperature
3/4 cup of granulated sugar
2 large eggs, at room temperature
2 teaspoons of vanilla extract
1/2 cup of sour cream, at room temperature
(Side note, for the ingredients at room temperature, I failed to plan ahead and ended up using ingredients straight from the fridge, both the cake and I seem to have fared well.)
Directions:
01. Preheat oven to 350°F.
02. Grease and lightly flour a round or square 8-inch pan, or line with parchment paper.
03. Combine the brown sugar, flour, and cinnamon together in a medium bowl.
04. Cut in the chilled butter with a pastry blender (I don't have a pastry blended, so I just used my hands.) until the mixture resembles pea sized crumbs and set aside.
05. In a separate bowl, mix the flour, baking powder, baking soda, and salt together and set aside.
06. In another bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy (about 1 minute).
07. Add the sugar and beat on high speed for 2 minutes until creamed together.
08. On medium-high speed, add 1 egg at a time, beating well after each addition.
09. Beat in the vanilla extract and sour cream.
10. With the mixer on low speed, beat in the dry ingredients until just combined. Do not over mix. (The batter will be smooth and thick.)
11. Carefully spread half of the batter into the pan.
12. Sprinkle with half of the crumble.
13. Carefully spread the remaining half of the batter on top (This was the most difficult step)
14. Sprinkle the remaining crumble on top.
15. Bake for around 30 minutes or until the cake is baked through.
16. Allow cake to cool in the pan set on a wire rack for 20 minutes.
Enjoy!
Hope everyone has had a good day.
Click "L" for a larger view.
Sour Cream Crumble Cake **Explored**
April 24, 2016
Copious:
[koh-pee-uh s]
adjective
1. large in quantity or number; abundant; plentiful
2. having or yielding an abundant supply
3. exhibiting abundance or fullness, as of thoughts or words.
------
Okay, so I must say that this is one of my favourite recipes that I've stumbled upon for Sweet Sunday. The cake is light and fluffy and the crumble is just sweet enough without being overbearing.
If you're planning on having friends over for coffee and need a snack to go along with it, I would recommend this recipe.
I found the original recipe at Sally's Baking Addiction. I adjusted it slightly, her recipe called for a glaze, but I thought that might be a bit much for me so I passed on that. I think I made the right choice, the glaze would have made this just a little too sweet for my taste.
Recipe for those interested:
Ingredients:
Crumble:
1/3 cup of brown sugar
1/2 cup of flour
1 1/2 teaspoon of ground cinnamon
3 tablespoons of unsalted butter, cold and cubed
Cake:
1 1/3 cup of flour
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup of unsalted butter, at room temperature
3/4 cup of granulated sugar
2 large eggs, at room temperature
2 teaspoons of vanilla extract
1/2 cup of sour cream, at room temperature
(Side note, for the ingredients at room temperature, I failed to plan ahead and ended up using ingredients straight from the fridge, both the cake and I seem to have fared well.)
Directions:
01. Preheat oven to 350°F.
02. Grease and lightly flour a round or square 8-inch pan, or line with parchment paper.
03. Combine the brown sugar, flour, and cinnamon together in a medium bowl.
04. Cut in the chilled butter with a pastry blender (I don't have a pastry blended, so I just used my hands.) until the mixture resembles pea sized crumbs and set aside.
05. In a separate bowl, mix the flour, baking powder, baking soda, and salt together and set aside.
06. In another bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy (about 1 minute).
07. Add the sugar and beat on high speed for 2 minutes until creamed together.
08. On medium-high speed, add 1 egg at a time, beating well after each addition.
09. Beat in the vanilla extract and sour cream.
10. With the mixer on low speed, beat in the dry ingredients until just combined. Do not over mix. (The batter will be smooth and thick.)
11. Carefully spread half of the batter into the pan.
12. Sprinkle with half of the crumble.
13. Carefully spread the remaining half of the batter on top (This was the most difficult step)
14. Sprinkle the remaining crumble on top.
15. Bake for around 30 minutes or until the cake is baked through.
16. Allow cake to cool in the pan set on a wire rack for 20 minutes.
Enjoy!
Hope everyone has had a good day.
Click "L" for a larger view.