Crumb Cake

Every now and then I just crave a plain old crumbcake. With cinnamon, of course! Not that I dont like fancy desserts because I really do enjoy making and eating those. I like this dessert as a breakfast bread as well. Its especially good with your morning coffee.

This is what you will need for the cake part. Also, some vanilla, not pictured. sigh.

This is what you will need for the topping. There is no need to toast the coconut. It toasts as it cooks.


Start with your butter and sugar.

Add your eggs, one at a time. Beat after each egg.

Add sour cream and vanilla. Mix well.

Add dry ingredients and then mix in with wet ingredients.

Mix it up.

Spread half of this in a 9x13 pan. The odd thing is it will seem like the pan is too big. It cooks up big though.

Meanwhile, mix your topping ingredients up.

Sprinkle half the topping mix over first half of batter. Then top with remaining batter.

Sprinkle remaining topping mix on top. This will still seem like there is not enough batter in the pan but trust me, it is.

See? It turns out good.

Now would be a good time to have a little of that squirt whipped cream to put on top. Too bad we cant buy it because my kids squirt it in their mouths everytime they open the fridge.

Crumb Cake

Cake:

1/2 cup butter

1 cup sugar

2 eggs

1 cup (8 oz) sour cream

1 teaspoon vanilla

1 1/2 cup flour

1 teaspoon baking soda

1/4 teaspoon salt

Cream butter and sugar. Add eggs, one at a time, beating after each. Add sour cream and vanilla, mix well. Combine flour, baking soda and salt. Add to cream mixture and mix well. Spread half of batter in 9x13 pan.

Topping:

1/2 cup sugar

2 tablespoons flaked coconut

1/4 cup nuts

2 tablespoons ground cinnamon

Combine topping ingredients. Sprinkle half of the mixture on the batter in the pan. Carefully spread the remaining batter on top. Sprinkle with remaining topping. Gently swirl the topping through the batter with a knife. Bake at 350 degrees for 25 to 30 minutes or until pick inserted near the center comes out clean. Let cool and enjoy.

The beauty of this cake is everyone usually has all these ingredients on hand. Happy Cooking!