Name: CRUMB CAKE RECIPE
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 2
Ingredients: Land O Lakes Butter Spread, Garlic & Herb; Russell Stover Sugar Free Coconut Chocolate Candy; Open Nature Brown Free Range Large Eggs - 12 ct; McCormick Gourmet™ Organic Pure Vanilla Extract (2 fl oz); Gold Medal All Purpose Flour with Resealable Bag; Bob's Red Mill Baking Powder, 14 oz; Arm & Hammer Fridge-N-Freezer Baking Soda; SIGNATURE SELECTS Iodized Salt & Pepper Set; Daisy Sour Cream Pure & Natural - 8 Oz; McCormick Gourmet™ Organic Ground Saigon Cinnamon; Signature Farms Pecan, Halves, Unsalted; O Organics Organic Sugar Brown Light - 24 Oz; O Organics Sugar, Organic, Powdered

Preheat oven to 350F/176C.
Cream butter and sugar until fluffy. Add eggs one at a time until combined. Add vanilla extract.
In a separate bowl whisk together flour, baking powder, baking soda and salt.
Add to the butter mixture in thirds, alternately with the sour cream.
Spray a 9" spring form with baking spray, turn out half of the batter into pan via an ice cream scoop. Place 5 balls of batter on the bottom of the pan and connect them by spreading them out with an offset spatula.
Combine cinnamon and sugar together. Sprinkle cinnamon sugar on top of the 1st layer of batter, top with 1 cup of chopped pecans.
Then spoon over remaining batter via an ice cream scoop of 5 batter balls and with an offset spatula carefully cover the first layer with this second layer.
FOR CRUMB TOPPING:
Combine flour, sugars, cinnamon and butter, mix with a fork until crumbs form. Add nuts. Sprinkle on top of batter.
Bake at 350F/176C for 50-55 minutes or until a tooth pick comes out clean.
Allow to cool. Unmold from pan, dust top with powdered sugar, and place on a cake stand.

CRUMB CAKE RECIPE

Serves 2

35 mins prep

45 mins cook

80 mins total

What you need

How to make