Brown Sugar Sour Cream Crumb Cake
This brown sugar sour cream crumb cake is very similar to shoofly cake, for all you Lancaster County natives. It’s different in that there is no molasses in the cake, so it’s not as gooey as a shoofly cake can be. It’s a deliciously buttery CRUMBY cake that would be perfect with breakfast, lunch, dinner or in between!
Many times I’ll search Pinterest for ideas of things to bake. I found a recipe for brown sugar crumb cake and decided to try it, with some tweaks here and there. What I came up with is a crumb-lovers’ dream. You can really taste the butter in this crumb mix, which is almost as thick as the cake layer. When I was sprinkling the crumbs on top, I couldn’t believe how much was there. It was almost hard to believe you could put that many crumbs on top of a cake. But seriously is that even a thing?? Can one have too many crumbs? Brings back memories of my childhood when I’d walk past a freshly-baked cake my Mom just pulled out of the oven, and I’d sneak in a few pieces off that crumb top. Turns out, my boys are the same way. 😉
The cake is made with Golden Barrel dark brown sugar which gives it its lovely dark appearance. And I used Golden Barrel light brown sugar for the topping. Making the cake part with Golden Barrel coconut oil, the cake is moist and delicious. Then there are a couple sticks of butter in that glorious topping. Yeah, that’s right. No skimping on the butter in this recipe. But you’ll thank me when you bite into those buttery crumbs.
Try it with some fresh whipped cream on top for an extra special treat!
- 1 cup Golden Barrel Light Brown Sugar
- 1/2 cup Golden Barrel organic cane sugar
- 1/2 tsp salt
- 1 cup (2 sticks) butter, cold and cut into cubes
- 2 1/2 cups all-purpose flour
- 1/2 cup Golden Barrel Coconut Oil solid state
- 1 1/4 cups Golden Barrel Dark Brown Sugar
- 2 eggs (room temperature)
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
- Preheat oven to 350°F. Lightly coat a 9×13 baking pan with coconut oil. Set aside.
- In a large bowl combine all the crumb ingredients and using a pastry cutter or your fingers combine the mixture until crumbs form. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the coconut oil and sugars together until light and creamy, for about 2 minutes. Add the eggs and vanilla and mix for an additional minute until combined, scraping the sides of the bowl as necessary. Lower the speed of your mixer to low and alternate the flour and sour cream, beginning and ending with the flour. Mix until smooth. Spread the batter in the prepared pan and sprinkle the crumb mixture evenly on top.
- Bake for 30-35 minutes until the center is set and a toothpick comes out clean.
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