Sour Cream Crumb Cake Recipes

SOUR CREAM CRUMB CAKE RECIPE

Steps:

• Preheat oven to 350.
• Line the bottom of a 9-inch cake pan with parchment or wax paper, optional. Spray pan with non-stick cooking spray.
• Mix brown sugar, 2 tablespoons sugar, walnuts and cinnamon together in a small bowl. Reserve 3/4 cup for filling. Add 1/4 cup Bisquick and 2 tablespoons butter. Stir until mixture forms coarse crumbs. Set Aside.
• Combine butter and sugar in a large bowl until well-blended. Stir in eggs and sour cream until well-blended. Stir in Bisquick until just mixed. Spread 1/2 of batter into prepared pan. Sprinkle with reserved filling. Top with dollops of remaining cake batter; smooth using a spatula. Sprinkle with crumbled streusel.
• Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Let cool 15 minutes in pan. Run a knife around the outside edge of the cake and invert onto a plate. Invert again onto a cooling rack, optional. Eat warm or at room temperature.

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.

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.