Sour Cream Crumb Cake

Sour Cream Crumb Cake
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Crumb Topping:

  • 1 cup packed light brown sugar
  • 1 ½ cups all-purpose flour
  • 3/4 cup butter
  • 1 ½ cups chopped walnuts

 

Coffee Cake:

  • ½ cup butter, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Directions

  1. Heat oven to 350°F. Spray a 13x9-inch baking pan with nonstick cooking spray.
  2. Crumb Topping: In a large bowl, combine brown sugar and flour. With two forks or pastry cutter, cut butter into the flour mixture until crumbly. Stir in walnuts. Set aside.
  3. Coffee Cake: With an electric mixer on high, beat butter and granulated sugar until creamy, about 1 minute. Gradually beat in sour cream, eggs and vanilla.
  4. Reduce speed to low and beat in flour, baking powder, baking soda and salt.
  5. Spread mixture in the prepared baking pan and sprinkle with crumb topping.
  6. Bake 45 to 50 minutes or until toothpick inserted in the center comes out clean.

Serves: 16

 

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