Best Sour Cream Crumb Cake Recipes

CRANBERRY SOUR CREAM COFFEE CAKE WITH PECAN CRUMB TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
• Combine brown sugar, white sugar, flour, cinnamon, and salt for crumb topping in a medium bowl and toss lightly with a fork.
• Grate the butter into the flour mixture using the largest side of a box grater. Combine with a fork or pastry knife until ingredients are combined and have the appearance of very coarse meal; the pieces should be loose and not sticking together. Stir in pecans and set topping aside.
• Combine flour, baking powder, and salt for cake in a large bowl.
• Combine butter, white sugar, and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Add sour cream, eggs, and vanilla extract and mix, scraping the bowl as needed, for 1 minute. Add flour mixture on low speed in thirds, alternating with milk, ending with the flour mixture. Mix until just smooth. Stir in cranberries with a spoon.
• Spread batter into the prepared baking pan and sprinkle topping evenly over the batter.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 55 minutes. Cool in the pan on a wire rack for about 10 minutes. Serve warm.

RASPBERRY-SOUR CREAM CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch springform pan.
• Stir 1 cup flour, 2/3 cup sugar, and lemon zest together in a bowl; add melted butter and stir with a fork until the mixture turns crumbly. Set aside.
• Mix 1 3/4 cup flour, 1 cup sugar, baking powder, baking soda, and salt together in a large bowl.
• Whisk together the eggs, sour cream, and vanilla in another bowl until they are well blended. Add the egg mixture to the flour mixture in the large bowl and beat until you get a smooth and fluffy batter, about 2 minutes. Pour into the prepared pan; cover with an even layer of raspberries. Sprinkle the topping over the raspberries.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 38 to 42 minutes. Cool on a wire rack for 20 minutes before removing sides. Dust with confectioners' sugar to serve.

BANANA SOUR CREAM CRUMB CAKE

Steps:

• Preheat oven to 350*F.
• Lightly coat a 9 by 13inch pan with nonstick cooking spray.
• Cream the sugar, butter and shortening with a mixer until light and fluffy.
• Beat in the eggs and vanilla.
• Mix together dry ingredients and gradually add the dry ingredients to the wet ingredients, mixing until well blended.
• Stir in the sour cream and then the banana. Fold in the blueberries.
• Spoon into the prepared pan.
• Combine all the ingredients for the topping in a small bowl, mixing until crumbly.
• Sprinkle evenly over batter.
• Bake for 50 to 60 minutes.
• Let cool completely on wire rack before unmolding and cutting to serve.

BLUEBERRY SOUR CREAM CRUMB CAKE

Steps:

• 1. Grease a 9 inch round or square cake pan. Preheat oven to 350 degrees
• 2. Mix the crumb topping in a small bowl with a fork or clean fingers. Set aside.
• 3. In a medium bowl, mix the batter ingredients together (except for the blueberries) until all dry ingredients are moistened. Batter will be stiff. Fold in blueberries. Spread batter into prepared pan. Bake for 35-40 minutes until a toothpick tests dry in center of cake. Cool in pan for ten minutes. Remove to a cake dish.
• 4. Prepare the glaze topping . Stir until the glaze is of consistency to drizzle. A few more drops of milk may be used if needed. Drizzle glaze over slightly warm cake. May be served warm or cold. Keep covered tightly at room temperature.

SOUR CREAM CRUMB CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 9 inch tube pan.
• Sift dry ingredients and set aside.
• Beat margarine, sugar, eggs, and vanilla with mixer on high speed until light and fluffy.
• At low speed, beat in flour mixture and sour cream, alternating between the two.
• Beat until smooth, about 1 minute.
• Pour into a pan and bake 50 minutes or until cake tester comes out clean.
• For topping: toss ingredients lightly with fork until crumbly.
• Remove cake from oven and sprinkle with topping.
• Return to over for about 10 minutes.
• Let cool in pan on rack 10 minutes.
• Remove from pan and sprinkle crumb topped surface with confectioner's sugar.
• Serve warm.