F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Brown Butter-Sour Cream Crumb Cake
© Andrew Purcell

Brown Butter-Sour Cream Crumb Cake

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR 30 MIN plus cooling
  • SERVINGS: 10 to 12
  • MAKE-AHEAD

Excellent with coffee or tea, this moist cake has lots of crisp, salty, buttery crumbs on top.

crumb topping

  1. 1 stick unsalted butter, cubed and chilled
  2. 1/4 cup plus 2 tablespoons sugar
  3. 1 cup all-purpose flour
  4. 1/2 teaspoon baking soda
  5. Scant 1/2 teaspoon salt

cake

  1. 1 1/2 sticks unsalted butter
  2. 2 cups all-purpose flour
  3. 1 1/2 teaspoons baking powder
  4. 1/4 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. Scant 1/2 teaspoon grated nutmeg
  7. 1 cup sugar
  8. 2 large eggs
  9. 1 1/2 teaspoons pure vanilla extract
  10. 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. Immediately scrape the butter and solids into a shallow bowl and freeze until firm but not hard, 15 minutes.
  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, 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.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.