I’ve come to the conclusion that I have an unhealthy obsession with blogging. Whenever I get an idea in my head, I just want to hop over to google domains and create a new website. What’s the point of owning +10 (I really only have three) websites? Nothing if you dont do anything with them.
Looking back on it, I’m wondering why I didn’t just combine all of my websites into one. It’d make my life so much easier and I’d be saving twenty bucks a year. Plus, it would look like I update a lot more often. Darn, why didn’t my ideas all come at once instead? Kind of like Cupcakes and Cashmere, where she combines both baking and fashion. If you haven’t heard of that blog yet, make sure to check her out! I lust over all of her clothes and her lifestyle in general.
Oh well, I guess the good part of is that I get to keep it all organized and separate. Actually, not really. If my blog name wasn’t so specific, I’d probably merge my fashion blog into this one. Poop.
Moving onward, this crumb cake was a hit at the baby shower I brought them to. They’re fluffy, tasty, and a cinch to whip up! They’d be a great addition to breakfast, a cup of tea, or some coffee. I halved the topping because I only had a stick of butter left, but I definitely recommend sticking to the original recipe as posted. This comes from First Look, Then Cook, and surely makes a TON! Halve the recipe and bake it in a smaller pan if you don’t want to feed all of Kansas.
Topping:
- 1 cup (packed) dark brown sugar
- 1/2 cup sugar
- 1 1/2 tablespoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted, warm
- 2 1/2 cups all-purpose flour
Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 large eggs
- 1 1/3 cups sour cream
- 1 teaspoon vanilla extract
For topping:
- Mix both sugars, cinnamon, and salt in medium bowl and whisk to blend.
- Add warm melted butter and stir to blend.
- Add flour and toss with fork until moist clumps form (topping mixture will look slightly wet). Set aside.
For cake:
- Position rack in center of oven and preheat to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Sift flour, baking soda, baking powder, and salt into medium bowl.
- Using electric mixer, beat room-temperature butter in large bowl until smooth. Add sugar and beat until light and fluffy. Add eggs 1 at a time, beating until well blended after each addition.
- Add sour cream and vanilla extract and beat just until blended. Add flour mixture in 3 additions, beating just until incorporated after each addition.
- Transfer cake batter to prepared baking dish; spread batter evenly with rubber spatula or offset spatula. Squeeze small handfuls of topping together to form small clumps. Drop topping clumps evenly over cake batter, covering completely (topping will be thick).
- Bake cake until tester inserted into center comes out clean and topping is deep golden brown and slightly crisp, about 1 hour. Cool cake in dish on rack at least 30 minutes.
- Cut cake into squares and serve slightly warm or at room temperature.
I love anything with crumb topping on it, and your crumb cake definitely looks right up my alley 🙂
Will ABSOLUTELY be trying this very soon! Just added some ingredients to my grocery list!! They just DON’T bake things like this here in Japan!!
The picture alone is making me drool. It’s 1:35AM and I have all the ingredients. I should wait until morning to make it, but I don’t think I have that much resolve. MUST… HAVE… NOW!!! lol!!
Yum! I’ve been seeing this recipe float around blog world a lot lately….you have given me the final push to make it myself!
LOVE LOVE LOVE the plate you have displayed the coffee cake on! I treasure anything with cherries…:-)
Great looking coffee cake! What are your other sites??
This reminds me of the AWESOME crumb cake at starbucks. I have tried to replicate it numerous times and I can never get the crumb topping correct. It normally cooks into the cake and isn’t crumby at all! (sigh) But I will try this…and let you know! lol
Oh..commenting again..sorry…but i Live in Brazil and we don’t have sour cream (or at least I haven’t found it yet) So what do you think I could substitute? Plain Yogurt?
This reminds me of a coffee cake I used to make from a box mix when I was little — only of course, homemade would be even better! 🙂
thanks everyone!
@cookie & cups, my other two websites are:
http://www.thedarlingfoodie.com
http://www.apileofstyle.com
@pavei photos- yes, i would substitute plain or vanilla yogurt for sour cream. i’ve done this many times before with just as good results.
This crumbcake looks so good. These always remind me of those ones we ate in our lunchbox – tastykakes, maybe? I’m sure this recipe is much better, but it takes me back. : )
Hi Kim!
I love all of your blogs! They are all dynamic and special in their own way. It must feel a bit stressful to be on top of three blogs, so maybe combining them isn’t such a bad idea. Either way, I will follow your blog(s)!
I love crumb cake, this looks heavenly!!
i don’t see why you couldn’t combine your blogs; even carrie bradshaw had sweaters in her owen, so the name isn’t after all so obvious! 😉
love your glog, by the way.
– Laura
This looks great, I love a good thick topping…I usually have to double the topping for me but this looks like the right amount.
Left on message about this on your facebook page too. I made this for Labor Day, and it came out great. My 4 year old son, and 5 year old nephew loved it. I am going to make it again sometime. It was easy to make and came out so great, I love that the cake part was just a little sweet, and the topping took it to another level of breakfast. Yum!