This recipe was inspired by a desire to get back to the basics and whip up something sweet and tasty without having to pull out all the heavy kitchen equipment.
This recipe is very simple and versatile. You can add fresh or frozen berries or fruit to the batter and spices to the streusel.
I split the batter into thirds and added cranberries, blueberries and pears to each portion.
For my topping, I added oats for texture and cinnamon, nutmeg and all-spice for a more warm flavor.
Right from the oven, the cake puffed up beautifully and was golden brown.
I coarsely chopped and macerated the cranberries in sugar and a pinch of cinnamon for 15 minutes before adding them to the batter. All three versions turned out fluffy and moist. I had my mom over to try a taste of each straight from the oven and we both liked all three. A pear/cranberry or blueberry/pear crumb cake would be delicious also.
Pear Crumb Cake: Once baked the pears have a subtle flavor. They would be good mixed with another berry.
And lastly, blueberry with a few pears scattered in. Yum.
Each cake turned out buttery and moist. The crumb topping added a nice sweet crunch. These would be excellent for breakfast or brunch. I enjoyed mine with a cup of tea. Make them your own and try adding spices or your favorite fruit to the batter and nuts or spices to the streusel. My additions are in purple.
Sour Cream Crumb Cake
The Splendid Table Newsletter, Jan. 14th 09'
Make 15 Bars
2-1/2 cups cake flour (I made my own with AP flour and cornstarch*)
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, soft
1-1/2 cups sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup sour cream, at room temperature
(I added Blueberries, Cranberries and Pears)
2/3 cup all-purpose flour
1/2 cup packed light brown sugar
Pinch of salt
1/4 cup unsalted butter, soft
1/3 cup oats
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice
Preheat the oven to 350 F. Butter and flour a 13" x 9" baking pan. For the cake, in a small bowl, whisk together the cake flour, baking powder, baking soda, and salt; set aside. In a large bowl, beat the butter and sugar until light and fluffy, 2to 3 minutes. One at a time, beat in the eggs and then the vanilla extract. Beat in the flour mixture and sour cream alternately until just combined, ending with the flour. Spread the batter evenly in the pan.
For the streusel, in a small bowl, stir together the flour, sugar, and salt. Using your fingers, work the butter into the flour mixture until mixture begins to clump. Sprinkle the streusel evenly over the batter. Bake the cake in the center of the oven for 35 to 40 minutes or until a wooden skewer inserted into the center comes out clean. Cool the cake in the pan set on a wire rack for 15 to 20 minutes. Cut into squares and serve while still warm.
Update: I had a piece of cranberry crumb cake for breakfast and it was still so moist and the topping was buttery and crisp. I heated it up in the microwave for 12 seconds and it was sooo good. I will be putting this recipe in my favorites file!