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Monday, April 29, 2013

Crumb Cake is GREAT for Brunch!

Happy Monday all! Hope it wasn't too rough for you...but maybe something sweet will keep a pep in your step! This weekend I had a lovely brunch with my husband and some friends, and I chose a new recipe - brown butter-sour cream crumb cake. The recipe turned out deliciously, though it takes longer than suggested. Be sure to constantly check your cake with a cake tester as ovens vary. Also, stay close to the butter as it melts; the recipe says 5 minutes but it took me closer to 10 to brown and 20 to solidify in the freezer. Enjoy!

Brown Butter-Sour Cream Crumb Cake
Food & Wine January 2013

Crumb Topping:

  • 1 stick unsalted butter, cubed and chilled
  • 1/4 cup plus 2 tablespoons sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • Scant 1/2 teaspoon salt
  • 1 1/2 sticks unsalted butter
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • Scant 1/2 teaspoon grated nutmeg
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup sour cream
  1. MAKE THE CRUMB TOPPING: In a food processor, combine the butter with the sugar, flour, baking soda and salt and process until the mixture forms small crumbs. Transfer to a plate and press into 1/2-inch clumps. Refrigerate for 15 minutes, until firm.
  2. MAKE THE CAKE: In a small saucepan, cook the butter over moderate heat until the solids turn brown, 5 minutes (this took me closer to 10!). Immediately scrape the butter and solids into a shallow bowl and freeze until firm but not hard, 15 minutes (this is closer to 20-25).
  3. Preheat the oven to 350°. Spray a 9-inch springform pan with baking spray and line the bottom with parchment paper. Spray the paper. In a bowl, whisk the flour with the baking powder, baking soda, salt and nutmeg. Scrape the firmed brown butter into the bowl of a standing electric mixer fitted with the paddle. Add the sugar and beat at moderate speed until light and fluffy, 5 minutes. Add the eggs and vanilla and beat until smooth. Working in 3 alternating additions, beat in the dry ingredients and the sour cream, scraping down the bowl occasionally.
  4. Scrape the batter into the prepared pan and scatter the crumbs on top. Bake in the center of the oven for 45 minutes (this took my oven closer to 1 hour 15 min), until the cake is golden and a skewer inserted in the center comes out clean. Let cool.
  5. Remove the ring and transfer the cake to a plate. Peel the paper off the bottom of the cake before serving.

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