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This coffee cake-inspired New Jersey sour cream crumb cake recipe is the breakfast cake of my dreams. A moist vanilla cake topped with chunky, buttery cinnamon brown sugar streusel. Melt the butter and combine in a large mixing bowl with the sugar, brown sugar, cinnamon, and salt.
Sour Cream: Thick Greek yogurt works instead of sour cream. Larger Cake: This recipe can easily be doubled and baked in a 9×13 pan for around 45 minutes. Loaf Pan: This recipe can easily be made in a 9×5 loaf pan and baked for around 40 minutes. Adapted from Super Crumb Coffee Cake and Banana Chocolate Chip Crumb Cake.
Simply combine your flour, sugar, salt, and cut in the butter. I used a whisk to cut the butter in and a large fork to mix everything around until the mixture resembled course crumbs. Set aside 1 cup of the crumb mixture and continue with the rest of the cake batter ingredients. The cup you set aside is your crumb topping.
The cake layer on the bottom is a simple sour cream vanilla cake, using a basic creaming method. Spread the cake batter onto a greased 9 x 13-inch cake pan, then top with streusel. You can add a generous cup of blueberries into the batter if you like, or a layer of crushed nuts between the cake and the crumbs.
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