Sour Cream-Banana Toffee Crumb Cake

By Bostoncook

CLBB-LindainMO/adapted from EW

Ingredients

• CRUMB TOPPING:
• 2 tbsp brown sugar
• 3 Tbsp all-purpose flour
• 1 tablespoon unsalted butter, cut into pieces
• 2 Tbsp English toffee bits (2 to 3)
• 1/4 tsp cinnamon, opt.
• 1/4 tsp nutmeg, opt.
• CAKE:
• 1 1/4 cups all-purpose flour, plus 2 Tbsp
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 Tbsp unsalted butter, softened
• 3/4 cups granulated sugar
• 1 large egg
• 1 large egg white
• 1 teaspoon vanilla
• 1/4 cup lowfat buttermilk
• 1/2 cup sour cream
• 1 mashed banana

Preparation

Step 1

1. MAKE THE CRUMB TOPPING: In a small bowl, combine all topping ingredients except toffee bits. Cut the butter in with a pastry blender. Stir in the toffee bits.

2. MAKE THE CAKE: Preheat the oven to 350°. Spray an 8 or 9-inch cake pan with vegetable oil cooking spray.

3. In a medium bowl, whisk the flour, baking powder, baking soda and salt.

4. In a large bowl, using a mixer, beat the butter until creamy. Add the granulated sugar and beat at medium speed until light and fluffy. Then beat in the egg, egg white, and vanilla. Add the sour cream, buttermilk, and banana; beat at low speed just until blended. Add the dry ingredients and beat just until smooth.

5. Scrape the batter into the prepared pan and smooth the top. Sprinkle the crumb topping evenly over the batter and bake for approx. 35 minutes (sorry I don't remember the exact time), or until the crumb cake is golden and a toothpick inserted in the center comes out with moist crumbs attached.

Excellent