Saturday, 16 May 2015

Lemon Sour Cream Crumb Cake

Ok I think I may have broken the Internet.  Or at least I made it cry. 

I have been running a search with every conceivable combination or wording for a cake like this one.  Nothing similar.  Good news on one front, original recipe YAY! Bad news on another front, I had to make one up, and well recipe testing on a spanking new recipe can be long and arduous.  There is more often than not, no instant gratification and you have to tweak things over many bakes.

Well lucky me!  This recipe went off without a hitch :D YAY!  I got rave reviews from the ladies at the Mater and I must say, I had cake for breakfast after taking the beauty shot :)

For the Crumb topping.

1/4 cup castor sugar
1/3 cup light brown sugar, lightly packed
1/4 teaspoon grated lemon zest
1 1/3 cups plain flour
100gm butter, melted

For the Cake.

75gm butter, room temp
3/4 cup castor sugar
2 large eggs
grated zest of 2 lemons
2/3 cup sour cream
1 1/4 cups plain flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Pre heat your oven to 180C.  Butter and line with baking paper one 20cm round cake tin.

Zest your 2 lemons.

For the crumb combine your sugars, flour and zest in a bowl and mix through your melted butter with a spatula until combined, and set aside.

In your stand mixer, beat butter and sugar until light and fluffy.  Reduce the speed and add your eggs one at a time, beating well between each egg. 

Add the lemon zest and sour cream.  Beat until smooth.  Sift together your dry ingredients and add to the batter while on low speed.  Mix until just combined.

Spoon your batter into your prepared tin (I used a lamington tin as I was feeding a crowd), spread out and level with your spatula.

Pour the crumb you made earlier on top and spread out evenly with your fingers.  Press gently down to make sure it won't just fall off when you cut it.

Bake for 40 to 50 minutes or until a skewer comes out clean.  Remove from the oven and allow to cool in the pan for 5 minutes then place on cooling rack to cool fully.  At this stage you can make an icing with lemon juice and icing sugar and drizzle in a nice pattern over the top of the crumb but it just as nice without it.


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