Birthday Crumb Cake
A festive twist on the classic New York style crumb cake, featuring a moist vanilla-sour cream base and a mountain of buttery cinnamon streusel loaded with rainbow sprinkles.
Ingredients
- Unsalted Butter: 1/2 cup softened
- Granulated Sugar: 3/4 cup
- Large Eggs: 2 room temperature
- Vanilla Extract: 2 teaspoons
- All-Purpose Flour: 1.5 cups
- Baking Powder: 1 teaspoon
- Salt: 1/4 teaspoon
- Sour Cream: 1/2 cup
- Rainbow Sprinkles: 1/3 cup
- All-Purpose Flour (Topping): 1.5 cups
- Light Brown Sugar (Topping): 1/2 cup
- Granulated Sugar (Topping): 1/4 cup
- Cinnamon (Topping): 1 teaspoon
- Unsalted Butter (Topping): 3/4 cup melted
- Extra Rainbow Sprinkles (Topping): 2 tablespoons
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×9 inch baking pan, lining it with parchment paper.
- Cream softened butter and granulated sugar in a large bowl until light and fluffy.
- Beat in eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with the sour cream.
- Fold in 1/3 cup of rainbow sprinkles and spread batter into the prepared pan.
- Mix topping flour, sugars, cinnamon, and sprinkles, then stir in melted butter to form large crumbs.
- Scatter crumbs over the batter and bake for 35 to 40 minutes.
- Cool completely in the pan before slicing and serving.
Notes
- Note: Use ‘jimmies’ style sprinkles rather than nonpareils to prevent color bleeding.
- Ensure butter for the cake is softened but butter for the topping is fully melted.
- Do not overmix the batter once flour is added to maintain a tender texture.
Find it online: https://dishmio.com/birthday-crumb-cake/