CRUMB CAKE RECIPE
Serves 235 mins prep45 mins cook
Delicious treat for some weekend baking! The aroma in your kitchen will surely chase any winter, blues away! Great for a coffee with a friend or book club meeting!
0 servings
What you need
cup coconut sugar
tbsp vanilla extract
tsp baking powder
tsp baking soda
tsp iodized salt
cup sour cream
tbsp ground cinnamon
cup pecan halves
tbsp light-brown sugar
Instructions
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.View original recipe