Shelly's Recipe

MANHATTAN SOUR CREAM CRUMB CAKE

Category: Cakes

For the Crumb Topping:
1/2 c. unsalted butter, melted & slightly cooled
1 c. sugar
1 c. flour
1 tsp. ground cinnamon

For the Cake Batter:
1/2 c. unsalted butter, softened
1 c. sugar
2 large eggs
1 Tbsp. pure vanilla extract
2 c. flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 c. sour cream

Optional: Confectioners powdered sugar to sift over top of cake

Preheat oven to 350. Lightly butter a 9×13-inch glass baking dish or coat with cooking oil spray.

Prepare the crumb topping. In a medium bowl, the 1st four ingredients. Mix with a fork to form coarse crumbs and set aside.

Make the cake batter. In a large mixing bowl, beat items 5-6 together for 2-3 minutes or until light & fluffy. Add the eggs and vanilla extract and mix well. In a separate bowl, combine items 9-12 for the flour mixture and stir into batter alternately with the sour cream. Spread cake batter evenly into prepared baking dish.

Crumble topping evenly over top to cover the batter completely. Bake for 25-30 minutes or until a cake tester or toothpick inserted in the middle comes out clean and the sides are lightly golden and pulling away from the edges of the pan.

Transfer baking dish to a wire rack and cool completely. If desired, sift or sprinkle top with some confectioners sugar to taste.