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!
When searching for a recipe to try, I found one through Pinterest that lead me to BarbaraBakes’ blog. I’m totally a new fan of Barbara now!
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
Topping & Filling Ingredients:
- 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
Directions:
- Preheat oven to 350º.
- Grease and flour a 10 inch tube pan.
- Topping:
- Combine first five topping ingredients in a large bowl, add chunks of cold butter and blend with a pastry blender to form crumbly mixture.
- Cake:
- 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,
Jodi
Oh, this looks wonderful–definitely trying this, Jodi! An d thanks for the lead, too–I am going to visit Barbara Bakes right now! Have a wonderful weekend!
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You will love it Pam! Enjoy!!
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Jodi, there is a little bulk food store near us, where I bought a bag full of tiny cinnamon chips. I am thinking I can use them in this recipe…
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I would make scones with them !! 😜
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Ohhhhh.. That is a GREAT idea!
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If you search within my blog I have an amazing recipe for them.
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I will do just that. Great company breakfast idea!
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And it looks very moist. Yum!
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It really is Cynthia. 👍
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Looks like a goodie! Happy weekend to you, ‘nista!
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I love a good crumb cake and a good coffee cake. When you combine them, well😀😀😀😀
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George. You will Love this!!
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I plan to…:)
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One of my favorite cakes is pound cake. This sounds amazing! You are amazing Jodi the way you made a substitute for sour cream! I would have ran to the store and bought some! LOL!
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You give me much too much credit sweet PJ! But thank you my friend! It turned out so delish!!! 🙂
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i think you just have the “right” (magic) touch!
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And to think I was going to go on a diet. But, I love coffee, and I love cake. So Jodi, I’m going to have to give this a try. :O)
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Oh Paul. Let me know how it turns out and how you like it. So so good. I like it kept cold in the fridge too. And even better second day. 😊. Heck with the diet this week.
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Glad its the weekend because it will give time to work on this recipe. Cold and even better on the second day huh? I’ll have to remember that. I’m going to spring this one on my wife when I make her coffee, then she’ll have to let me off my diet. I’ll let you know, Jodi. Have a great weekend. :O)
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😊
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Huge fan of coffee cakes and yours looks so incredibly delicious!!! 🙂
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Oh Linda – I so hope you try it. We all thought it was the best ever 🙂
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Actually I can’t wait to try it!!! 😍
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It is early morning here, this looks perfectly delicious just now!
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Make it John 😉
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Looks yummy Jodi! Hope you have a happy day with your family today! 😊
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Love the post and LOVE LOVE LOVE the empty plate picture. Well done Josi!!
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Thanks Stephane! So wonderful to hear from you!
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It looks so delicious!! I love coffee cake so will have to try this one. Thanks for sharing Jodi 🙂
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Thanks! I hope you love it as much as we did! I can’t wait to make it again. 🙂
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I can tell by the photos and ingredients this recipe is a winner! Oh my..so delicious!
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That looks sooo good! Thank you for sharing 🙂
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It looks and sounds scrumptious! I also like the shape of your bundt cake. I don’t have that pan. I’m printing this recipe to try. I’m don’t have the baking soda, butter, and sour cream in the house right now.
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