Last weekend I went to a pig roast on Saturday and met up with my cousins at my sister’s house on Sunday, so I made two of these cakes and they were the hit of each party. I’ve had the recipe for the crumb portion of this recipe for the better part of 22 years and I had gotten it from a coworker but I don’t know where she had originally gotten it from. The cake portion of the original recipe was a doctored up box mix but I wasn’t happy with it, so a few years back my sister-in-law found a coffee cake recipe that went with the crumbs very well and this recipe is the result of that pairing. If you liked what Entenmann’s Ultimate Crumb Cake before they turned into the version they currently sell (which is a mere shadow of what the product started as), this is the crumb cake for you.
There is a warning that goes along with this recipe also. You can’t be concerned with your weight or cholesterol while eating this cake. The cake is filled with so much buttery goodness and you’ll agree it’s just worth it.
Be sure to scrape down the sides of your bowl to ensure all ingredients combine well after beating.
First (1/3) flour addition.
First (1/2) sour cream addition.
Second (1/3) flour addition.
Last (1/2) sour cream addition.
Last (1/3) flour addition.
Ready for the oven.
Meanwhile, prepare the crumbs.
Ready to top with crumbs.
Crumb-topped and ready for final baking.
Fresh out of the oven.
Topped with powdered sugar and ready to eat.
Sour Cream Coffee Ultimate Crumb Cake
Yield: 12 – 24 servings Cook Time: 60 – 70 minutes
- 1 cup unsalted butter
- 2 3/4 cups unbleached all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup sour cream
- 1/2 teaspoon baking soda
- 1 1/2 cups sugar
- 3 large eggs, room temperature
- 4 teaspoons vanilla extract
- 1 lb butter, melted
- 5 cups flour
- 1 1/2 cups sugar
- 1 tablespoon cinnamon
- 1 tablespoon vanilla extract
- Powdered sugar, a few tablespoons
Step 1: For the cake: Preheat oven to 350 degrees. Prepare a 13” by 9” pan with parchment paper and ensure some of the parchment is higher than the sides of the pan on all sides to help keep the crumbs in place. Combine flour, baking powder and salt in a bowl and mix well. Combine the sour cream and baking soda in a small bowl.
Step 2: Using a stand mixer, cream butter and sugar together. Add eggs and vanilla and bead on high speed (Kitchen Aid 6) for 5 minutes until light and fluffy. Scrape down sides of the bowl occasionally to ensure the ingredients are incorporated properly. Mixing each addition until just incorporated with mixer on low (Kitchen Aid 1), add 1/3 of the flour mixture; then add 1/2 the sour cream mixture; then add 1/3 of the flour mixture; then add the remaining sour cream; then finally add the remaining flour mixture.
Step 3: Transfer the batter to the prepared baking pan and spread evenly across the entire pan. Bake for 40 minutes.
Step 4: For the crumbs: While the cake is baking, mix together all the ingredients for the crumbs with a fork to start. Finish mixing with fingers. There should be large crumbs.
Step 5: To finish the cake: Remove pan from the oven and sprinkle all the crumbs evenly on top of the cake with fingers. Try to ensure the crumbs on the edge of the cake are as thick as in the middle. It’s likely the crumbs are higher than the sides of the cake pan and the parchment is holding them in place – this is fine. Also, the weight of the crumbs will flatten the cake somewhat.
Step 6: Raise the oven temperature to 375 degrees and bake on a higher rack for another 20 – 30 minutes. The crumbs will brown ever so slightly. Cool in the pan on a rack for at least 20 minutes. Use the parchment paper to help remove the cake from the pan and cool completely on a rack. Transfer the cake onto a serving tray and sprinkle liberally with powdered sugar. Cut into 2 to 3 inch squares and eat.
Cake recipe adapted from Everyday Food.
Crumb recipe from a co-worker.