Brown Butter-Sour Cream Crumb Cake Recipe

Name: Brown Butter-Sour Cream Crumb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick unsalted butter, cubed and chilled; 1/4 cup plus 2 tablespoons sugar; 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon (Scant) 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; 1/2 teaspoon grated nutmeg; 1 cup sugar; 2 (large) eggs; 1 1/2 teaspoons pure vanilla extract; 1/2 cup sour cream

Servings: persons

1 stick unsalted butter, cubed and chilled
1/4 cup plus 2 tablespoons sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon (Scant) 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
1/2 teaspoon grated nutmeg
1 cup sugar
2 (large) eggs
1 1/2 teaspoons pure vanilla extract
1/2 cup sour cream

1
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
In a small saucepan, cook the butter over moderate heat until the solids turn brown, 5 minutes. Immediately scrape the butter and solids into a shallow bowl and freeze until firm but not hard, 15 minutes.
3
Preheat the oven to 350u00b0. 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, 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.

1212

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 stick unsalted butter, cubed and chilled, 1/4 cup plus 2 tablespoons sugar, 1 cup all-purpose flour, 1/2 teaspoon baking soda, and more.

Yes, Brown Butter-Sour Cream Crumb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brown Butter-Sour Cream Crumb Cake

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