Initially, crumb cake originated in Poland and Germany and was also referred to as Streuselkuchen.
Today was my first time attempting to make a crumb cake. Even though I always love to eat it at cafes or restaurants, I've never gotten around to making it myself. Well, I am glad I finally tried baking a crumb cake because now I am never returning to the storebought version.
Streuselkuchen is typically a yeasted cake, which makes it different than the recipe that I am sharing today.
Another interesting fact about crumb cake is that it contains a 1:1 ratio of cake to crumb. That's why the recipe calls for a lot of the streusel mixture!
RECIPE:
INGREDIENTS:
Streusel:
3/4 cup butter, melted
1/4 cup granulated sugar
1/2 cup brown sugar
2 cups all-purpose flour
Cake:
1/2 cup butter, softened
1/2 cup granulated sugar
2 eggs
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons vanilla extract
1/4 cup sour cream
STEPS:
Preheat your oven to 350 degrees F, and grease an 8x8-inch baking pan with butter.
In a small bowl, mix all the streusel ingredients. Set aside.
In a stand mixer, cream the butter and sugar. Next, add the eggs and continue mixing for three minutes. Finally, add the flour, baking soda, baking powder, vanilla extract, and sour cream.
Pour the cake batter into the prepared pan and top with your streusel. Bake for 40 minutes.
Enjoy!
The Bored Baker 👩🏽🍳
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