Sour Cream Banana Toffee Crumb Cake

this came from a B&B in Santa Barbara, Tiffany Country House

Sour Cream Banana Toffee Crumb Cake

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  • Prep Time


  • Total Time


  • Servings



  • c all purpose flour

  • t baking powder

  • ½

    t baking soda

  • ½

    t salt

  • sticks butter, softened

  • c sugar

  • 3

    large eggs

  • t vanilla extract

  • 1

    c sour cream

  • ½

    c mashed ripe banana

  • Toffee Topping (combine until crumbly)

  • ½

    c coarsely chopped chocolate covered toffee such as a heath bar or Skor bar

  • c all purpose flour

  • ¼

    c powdered sugar

  • 2

    T butter


Preheat oven to 350. In a med bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl beat butter and sugar with a mixer until light and fluffy. Beat in eggs and vanilla. Beat in sour cream and banana until smooth. Beat in flour mixture until smooth. Pour batter in a greased, 10 inch springform pan. Sprinkle with toffee topping over batter. Bake for 70 min or until toothpick comes out clean. Cool cake slightly in pan, then remove outer rim from pan and cool the cake completely.


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