Classic Crumb Cake
I am feeling some comfort food. It is another miserable day here and I found what looks to be quick and easy comfort treat
Everything is on hand, including ALL the butter.
The crumb topping requires double the butter, then in the cake
I even have sour cream, from nachos on the weekend so, bonus!
Here we go
Cream the butter, add the eggs and then the flour and sour cream
This dough has a very thick consistency and is a bit difficult to spread in the greased pan but I make it work.
Ok, so this crumb topping has 3 ½ sticks of butter…that is almost a pound of butter
I start out mixing the crumb topping in a mixing bowl, that turns out to be a little on the small side.
In the book (at the end of the recipe – ugh!) Martha tells me I can use a food processor instead of a pastry blender to mix the crumb topping.
So I bust out the food processor, which is only a 7 cup, so smaller than I would like but it is my mom’s and beggars can’t be choosers right?
I mix the topping, and it is a lot…I actually have some left over as it covers the cake batter nicely
Now we bake for 50 minutes – the plow has been by so I need to go clean out the bottom of the driveway anyway
I just came inside and it smells so good!
I have to let this cool but I am looking forward to digging in this one
It looks good and it has puffed up real nice, but there is something missing
The cake itself is fantastic, it is not overly dense and has a nice texture
The topping, I think, is a little much
It is missing something, like fruit maybe. I am not exactly sure, but it just not quite there.
Hubby agreed, suggested I try to incorporate apples or something to give it more
It is a good bake – just not quite there
Bakeable
