Entertaining With Beth | Classic Crumb Cake Recipe #entertainingwithbeth #cookingchannel #easyrecipes @EntertainingWithBeth | Uploaded February 2023 | Updated October 2024, 5 minutes ago.
FOR THE CAKE:
½ cup (120 g) of salted butter
1 cup (200 g) sugar
2 eggs
1 tablespoon (15 ml) vanilla extract
2 ⅓ (280 g) cups flour
2 teaspoon (10 ml) baking powder
½ teaspoon (.5 ml) baking soda
1 teaspoon (5 ml) salt
1 ⅓ cup (320 ml) sour cream
FOR THE FILLING:
1 tablespoon (15 ml) cinnamon
1 tablespoon (15 ml) sugar
1 cup (150 g) chopped pecans
CRUMB TOPPING:
½ cup (60 g) of flour
¼ teaspoon (1.25ml) Baking Powder
2 tablespoon (15 ml)sugar
2 tablespoon (15 ml) brown sugar
¼ teaspoon (.75) cinnamon
5 tablespoon (75 ml) melted butter
½ cup (75 g) of chopped pecans
Powdered sugar for garnish
INSTRUCTIONS
Preheat oven to 350F/176C.
Cream butter and sugar until fluffy. Add eggs one at a time until combined. Add vanilla extract.
In a separate bowl whisk together flour, baking powder, baking soda and salt.
Add to the butter mixture in thirds, alternately with the sour cream.
Spray a 9" spring form with baking spray, turn out half of the batter into pan via an ice cream scoop. Place 5 balls of batter on the bottom of the pan and connect them by spreading them out with an offset spatula.
Combine cinnamon and sugar together. Sprinkle cinnamon sugar on top of the 1st layer of batter, top with 1 cup of chopped pecans.
Then spoon over remaining batter via an ice cream scoop of 5 batter balls and with an offset spatula carefully cover the first layer with this second layer.
FOR CRUMB TOPPING:
Combine flour, sugars, cinnamon and butter, mix with a fork until crumbs form. Add nuts. Sprinkle on top of batter.
Bake at 350F/176C for 50-55 minutes or until a tooth pick comes out clean.
Allow to cool. Unmold from pan, dust top with powdered sugar, and place on a cake stand.
FOR THE CAKE:
½ cup (120 g) of salted butter
1 cup (200 g) sugar
2 eggs
1 tablespoon (15 ml) vanilla extract
2 ⅓ (280 g) cups flour
2 teaspoon (10 ml) baking powder
½ teaspoon (.5 ml) baking soda
1 teaspoon (5 ml) salt
1 ⅓ cup (320 ml) sour cream
FOR THE FILLING:
1 tablespoon (15 ml) cinnamon
1 tablespoon (15 ml) sugar
1 cup (150 g) chopped pecans
CRUMB TOPPING:
½ cup (60 g) of flour
¼ teaspoon (1.25ml) Baking Powder
2 tablespoon (15 ml)sugar
2 tablespoon (15 ml) brown sugar
¼ teaspoon (.75) cinnamon
5 tablespoon (75 ml) melted butter
½ cup (75 g) of chopped pecans
Powdered sugar for garnish
INSTRUCTIONS
Preheat oven to 350F/176C.
Cream butter and sugar until fluffy. Add eggs one at a time until combined. Add vanilla extract.
In a separate bowl whisk together flour, baking powder, baking soda and salt.
Add to the butter mixture in thirds, alternately with the sour cream.
Spray a 9" spring form with baking spray, turn out half of the batter into pan via an ice cream scoop. Place 5 balls of batter on the bottom of the pan and connect them by spreading them out with an offset spatula.
Combine cinnamon and sugar together. Sprinkle cinnamon sugar on top of the 1st layer of batter, top with 1 cup of chopped pecans.
Then spoon over remaining batter via an ice cream scoop of 5 batter balls and with an offset spatula carefully cover the first layer with this second layer.
FOR CRUMB TOPPING:
Combine flour, sugars, cinnamon and butter, mix with a fork until crumbs form. Add nuts. Sprinkle on top of batter.
Bake at 350F/176C for 50-55 minutes or until a tooth pick comes out clean.
Allow to cool. Unmold from pan, dust top with powdered sugar, and place on a cake stand.
