Sour Cream Crumb Cake

By hanley89

Ingredients

• 4 1/2 cups of flour
• 2 1/4 cups granulated sugar
• 1 cup packed dark brown sugar
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 4 sticks unsalted butter, softenend
• 3 eggs
• 1 1/2 tsp pure vanilla
• 1/2 tsp baking soda
• 1 cup sour cream at room temperature
• Confectioner's sugar for dusting

Preparation

Step 1

1. In a large bowl, combine 2 cups of flour, 1/4 cup granulated sugar, beown sugar, 1/2 tsp salt,cinnamon and allspice, mix well.Using your fingers, mix in 2 sticks of butter until the mixture is crumbly;set aside.
2.Positionoven rack to lower third of oven and preheat to 350.
Lightly grease a 10 by 15 baking pan. In a large bowl, using an electric mixer, cream the remaining 2 sticks of butter at high spreed for two minutes. Gradually sprinkle in the remaining two cups of sugar;beat until fluffy, about 5 minutes. Increase mixer speed to high, beat in eggs, 1 at a time,stopping and scrapping down sides of bowl as needed. Beat in vanilla, baking soda and remaining1/2 tsp salt.
3.lower the mixer speed to low, gradually beat in 1 1/4 cups flour, mixing until just incorporated.Mix in 1/2 cup sour cream. repeat with the remaining flour and remaining sour cream.
4. transfer batter to pan, spreading evenly and making sure to fill the corners.Crunmble the topping evenly over the batter
5. Bake cake untilit feels springy to the touch and a toothpick inserted in the center comes out clean, about 40 minutes.
6.Transfer the cake to a rack and let cool completely, about 1 hour. Dust generously with Confectioner's sugar prior to serving