Do you love a good crumb cake or coffee cake or pound cake as much as I do?
I made this recipe the day before I went away for vacation, so there would be something sweet for the guys while I was gone, and so I wouldn’t eat too much of it myself!
And oh is it GOOD!
I tweaked up her recipe slightly, and had to do a little “subbing” on ingredients…again.
I only had 1 cup of sour cream in the refrigerator, and the recipe called for 2 cups. Where there’s a will, there’s a way, so I immediately “Googled” sour cream substitutes.
Some say yogurt. I had one container of blackberry-on-the-bottom Chobani Greek yogurt, so in that went with the sour cream (sans the blackberries, which I ate), but that was only 5 additional ounces. So I looked for another substitute and found mixing milk with lemon juice and soft butter. Mixed enough of that up to make 2 full cups of “sour cream,” and off I went to town mixing and baking.
I love how it turned out! This is a heck of a cake that is great for decadent breakfast or brunch or a snack with coffee or served as dessert. It is a rich, golden cake with a layer of cinnamon right in the middle and crumbly cinnamon streusel and powdered sugar on top that is good to the last crumb!
Here’s the recipe. Enjoy!
Cinnamon Creme Crumb Cake
- 3/4 cup sugar
- 3/4 cup brown sugar
- 4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 3/4 cups flour
- 2 1/2 sticks cold salted butter, cut into small chunks
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, room temp, cut into pieces
- 1/2 cup vegetable shortening
- 1 1/2 cups sugar
- 5 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups sour cream
- Preheat oven to 350º.
- Grease and flour a 10 inch tube pan.
- Combine first five topping ingredients in a large bowl, add chunks of cold butter and blend with a pastry blender to form crumbly mixture.
- Combine flour, baking powder, baking soda and salt in a medium size bowl, and set aside.
- With electric mixer, cream butter, shortening, and sugar. Beat in the eggs one at a time, followed by vanilla and almond extracts. Add the dry cake ingredients alternating with the sour cream.
- Spoon half of the cake batter into the prepared pan.
- Sprinkle half of the crumbly topping mixture over the batter.
- Layer the remaining cake batter carefully on top of that so as not to disrupt the filling layer.
- Then top with remaining crumbly topping.
- Press the final topping layer into the cake layer very gently to make sure it sticks.
- Bake for 50 minutes or until toothpick inserted in comes out clean.
- Cool in pan for 30 minutes.
- Loosen sides of cake with knife and invert onto a wire rack. Then immediately invert again onto a serving plate.
- Sprinkle with powder sugar to finish.
Cheers & Hugs,