Crumb-a-licious!! When someone bakes this for you they are baking love. Your entire house will smell wonderful with hints of cinnamon, vanilla and cocoa powder. Even the batter is hard to resist because it tastes so darn good! So what are you waiting for? Get crackin’ those eggs! 🙂
- 3-2/3 cup flour
- 1-2/3 cup sugar
- 3 tsp cinnamon
- 1-1/2 cup unsalted butter, at room temperature
- 2 tsp baking powder
- 1/2 tsp salt
- 4 eggs
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 2/3 cup milk
- 2 Tbsp unsweetened cocoa powder
- Confectioner’s sugar and whipped cream (optional)
Heat oven to 350. Grease 9×3′ springform pan. In bowl, combine 1 cup flour, 1/3 cup sugar and 1/2 tsp cinnamon. In microwave-safe bowl, microwave 1/2 cup butter in 15 second intervals until melted. Stir butter into flour mixture until crumbs form; reserve.
Combine remaining flour with baking powder and salt; reserve. On medium-high speed, beat remaining sugar and 1 cup of butter until fluffy, 2 mins. On low speed, beat in eggs, one at a time, then sour cream and vanilla extract. Alternately beat in flour mixture and milk until blended. Transfer half of batter to another bowl; stir in cocoa and remaining cinnamon.
Alternately drop dollops of the two batters in pan; with spoon, swirl slightly. Gently tap pan on counter to evenly spread batter. Bake 15 mins. Remove cake from oven; sprinkle with reserved crumb mixture. Bake for 40-45 minutes, until toothpick comes out clean. Cool. Remove side of pan. If desired, sprinkle with confectioners’ sugar and serve with whipped cream.
Recipe Source: Woman’s World Magazine – 03/25/19