Friendship Crumb Kutchen

By littlefish

Ingredients

• Crumb Topping:
• 1/4 cup unsalted butter
• 1 cup coarsely chopped walnuts
• 1/2 teaspoon cinnamon
• 1/3 cup all-purpose flour
• 1/2 cup dark brown sugar, firmly packed
• 1/4 cup confectioners' sugar
• Sourdough Cake Batter:
• 1 cup unsalted butter, softened
• 1 cup white sugar
• 1 1/4 cup dark brown sugar, packed
• 2 tablespoons molasses
• 4 eggs
• 2 teaspoons pure vanilla extract
• 1 1/2 cups sourdough starter, or see Basic Sourdough Starter Recipe
• 1/4 cup sour cream
• 1 teaspoon baking soda
• 2 1/2 teaspoons Clabber Girl Baking Powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 3 cups all-purpose flour (or a touch more)

Details

Servings 10
Adapted from clabbergirl.com

Preparation

Step 1

In a food processor, pulse all crumb topping ingredients to make a coarse topping. Set aside.
Preheat oven to 350 F. Line a baking sheet with parchment paper.
Spray a 8 by 12 inch pan (this is just a bit smaller than a 9 by 13 inch pan ) with non-stick cooking spray. You can also use two pie plates to make two smaller cakes or two 8 by 8 inch square pans. The more batter you pile in the pan, the higher and nicer the cake, though.
In a large mixing bowl, cream the butter with the sugars and molasses until fluffy. Add in the eggs and vanilla and blend well. Fold in the sourdough starter and sour cream, and then the dry ingredients. Blend well, on slow speed mixer, to make a smooth batter. If batter is very gloppy (depends on how liquid your starter is) add in a few more tablespoons of flour.
Spoon the batter into the prepared pan. Top with all the crumb topping. Place the pan on the baking sheet.
Bake until cake springs back and seems set, about 45-55 minutes.*
Serves 10-14
*If the cake seems to be browning and yet the middle seems not quite set, lower the oven temperature 25 degrees and give it 10-15 minute more increments until cake seems done throughout.
Recipe by Marcy Goldman