Spiced Crumb Cake
6 people added this to their Recipe Box
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 380380 cal |
| pro | 5 g5g pro |
| total fat | 19 g19g total fat |
| sat. fat | 11 g11g sat. fat |
| carb | 49 g49g carb |
| fibre | 1 g1g fibre |
| chol | 80 mg80mg chol |
| sodium | 172 mg172mg sodium |
| potassium | 117 mg117mg potassium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 1414 iron |
| vit A | 1616 vit A |
| folate | 3232 folate |
- Preparation time: 15 minutes
- Total time : 55 minutes
This generous crumb topping bakes into the cake batter, melding into a sumptuous afternoon treat to enjoy with tea or coffee. It also makes a nice casual dessert.
Ingredients
- 1/2 cup unsalted butter , softened1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 2 eggs 2 eggs
- 1 tsp vanilla 1 tsp vanilla
- 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
- 1 tsp baking powder 1 tsp baking powder
- 3/4 tsp cinnamon 3/4 tsp cinnamon
- 1/2 tsp ground cardamom 1/2 tsp ground cardamom
- 1/2 tsp baking soda 1/2 tsp baking soda
- 1/4 tsp salt 1/4 tsp salt
- 3/4 cup sour cream 3/4 cup sour cream
- 2 tsp icing sugar 2 tsp icing sugar
- Crumb Topping:
- 1/2 cup packed dark brown sugar 1/2 cup packed dark brown sugar
- 2 tbsp granulated sugar 2 tbsp granulated sugar
- 1/4 tsp ground cardamom 1/4 tsp ground cardamom
- 1 pinch salt 1 pinch salt
- 1/3 cup unsalted butter , melted and warm1/3 cup unsalted butter, melted and warm
- 1 cup all-purpose flour 1 cup all-purpose flour
- 1/4 cup ground almonds 1/4 cup ground almonds or whole wheat flour
Preparation
Crumb Topping: In bowl, stir together brown and granulated sugars, cardamom and sa< stir in butter. Stir in flour and almonds, pressing mixture together with hands. Let cool.
In large bowl, beat butter with granulated sugar; beat in eggs, 1 at a time. Beat in vanilla. Whisk together flour, baking powder, cinnamon, cardamom, baking soda and salt. Stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream.
Spread in parchment paper–lined 8-inch (2 L) square cake pan. Crumble topping evenly over batter. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 35 to 40 minutes. Let cool in pan on rack. (Make-ahead: Store in airtight container for up to 3 days.)
To serve, dust with icing sugar.
In large bowl, beat butter with granulated sugar; beat in eggs, 1 at a time. Beat in vanilla. Whisk together flour, baking powder, cinnamon, cardamom, baking soda and salt. Stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream.
Spread in parchment paper–lined 8-inch (2 L) square cake pan. Crumble topping evenly over batter. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 35 to 40 minutes. Let cool in pan on rack. (Make-ahead: Store in airtight container for up to 3 days.)
To serve, dust with icing sugar.
Source : Canadian Living Magazine: December 2011
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