Brown butter & sour cream Crumb cake

By LisaMK

This recipe is from Food and Wine, January 2013. Easy to make. Great for an afternoon dessert.

Ingredients

• Crumb topping:
• 1 stick unsalted butter, cubed and chilled
• 1/4 cup plus 2 tbs sugar
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• Scant 1/2 tsp salt
• Cake:
• 1 1/2 sticks unsalted butter
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• Scant 1/2 tsp grated nutmeg
• 1 cup sugar
• 2 large eggs
• 1 1/2 tsp pure vanilla extract
• 1/2 cup sour cream

Preparation

Step 1

1. Crumb Topping: In a food processor, combine butter with the sugar, flour, baking soda andsalt and process until the mixture forms small crumbs. Transfer to a plate and press into 1/2 inch clumps. Refrigerate for 15 mins, until firm.
2. Cake: In a small saucepan, cook butter over moderate heat until the solids turn brown, 5 minutes. Immediately scrape butter and solids into a shallow bowl and freeze until firm but not hard, 15 mins.
3.Preheat oven to 350 degrees. spray 9 inch springform pan with baking spray and line bottom with parchment paper. Spray the paper. In a bowl, whisk the flour with baking powder, baking soda, salt and nutmeg. Scrape firmed brown butter into bowl of a standing electric mixer fitted with the paddle. Add sugar and beat at moderate speed until light and fluffy, 5 mins. Add 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 butter into prepared pan and scatter the crumbs on top. Bake in the center of the oven for 45 minutes, until the cake is golden and skewer comes out clean. Let cool.
5. Remove ring and transfer cake to plate. Peel paper off the bottom of cake before the serving.