For a long time I have been scoping out sites, especially the French influenced ones to see if I could find my Mom’s Sour Cream Crumble Coffee Cake. She made it a lot when we were little and then she stopped making it. You know how we make something and then other recipes crowd it out and it falls off the chart, then no one thought to ask about it or write it down so I just thought it was lost forever.
I remember it having a crumble on top and it had sour cream in it. She baked it in a 9×13 pan. She probably did this because it was easy, and there were a lot of mouths to feed, and you could get more slices than a springform pan.
Well, guess what? I found it. And you will never guess where I found it; it was right under my nose all the time. I found it from my idol Ina, The Barefoot Contessa. Only it was in disguise. Ina’s Blueberry Coffeecake minus the blueberry, lemon, and nutmeg, and voila, Mom’s cake. Mom could not have got it from Ina, because Ina would have been in grade school at the time. So I just don’t know the origin.
I vacillated whether to make this as directed or follow my instincts. I fell somewhere in-between. Ina said to make it in a 9-inch pan, but Mom made hers in a 9×13 pan. So I made it like Ina said because I already planned to make other adjustments. I did not want to mess with too many adaptations. I stayed true to the base of the crumble. I made the crumble first and refrigerated it while mixing the cake. I made the base of the cake, but left out the zest, blueberries and nutmeg.
I brought the crumble out of the fridge spread it on a piece of wax paper just to break it into a crumble; then started to cover the top of the cake.
I started to realize this is an inordinate amount of crumble. I ended up only using half. I think you can see by the photos that that is a lot of crumble. I packaged half of the crumble and froze it. I think it will be delish on a berry or plum crumble.
I was very happy to rediscover this recipe. If you have something your Mom makes that you like, you need to memorialize it before it slips away.
Thank you Ina for a great coffee cake recipe. Next time I will try your blueberries with zest and nutmeg, but for now I am thinking of my Mom.
Here is Mom’s favorite poem when she wanted us to do chores and we were trying to find a way out of them she would call us Nell or Fan.
Which Loved Her Best?
“I love you, Mother,” said little John;
Then, forgetting his work, his cap went on.
And he was off to the garden swing,
And left her the water and wood to bring.
“I love you, Mother,” said little Nell;
“I love you better than tongue can tell.”
Then she teased and pouted full half the day,
Till her mother rejoiced when she went to play.
“I love you, Mother,” said little Fan;
“To-day I’ll help you all I can;
How glad I am school doesn’t keep!”
So she rocked the baby till it fell asleep.
Then, stepping softly, she took the broom,
And swept the floor and tidied the room.
Busy and happy all day was she,
Helpful and happy as child could be.
“I love you, Mother,” again they said,
Three little children going to bed.
How do you think that Mother guessed
Which of them really loved her best?
- For the streusel:
- ¼ cup granulated sugar
- ⅓ cup light brown sugar, lightly packed
- ¼ pound (1 stick) unsalted butter, melted
- 1⅓ cups all-purpose flour
- 1 teaspoon ground cinnamon
- For the cake:
- 6 tablespoons unsalted butter, at room temperature (3/4 stick)
- ¾ cup granulated sugar
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ⅔ cup sour cream
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- Confectioners’ sugar for sprinkling
- For the streusel
- Combine granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl.
- Stir in the melted butter and then the flour. Mix well and set aside.
- For the cake:
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light.
- Reduce the speed to low and add the eggs 1 at a time,
- then add the vanilla, and sour cream.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined.
- Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter.
- Bake for 40 to 50 minutes, until a cake tester comes out clean.
- Cool completely and serve sprinkled with confectioners’ sugar.
- I baked this for 45 minutes.
I am taking this to
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