Bring to room temperature and dust with powdered sugar before serving. Tightly double wrap in aluminum foil or saran wrap, label and date, and store in the freezer for up to 2 months. This crumb cake will stay fresh stored at room temperature, tightly covered in saran wrap or placed in an airtight container for 3-4 days. Spoon the cake batter into a parchment paper-lined 8×8″ square baking pan.Slowly stir in the flour, baking soda, and salt until just combined.Mix in the eggs, one at a time, then mix in the sour cream and vanilla extract. Toss in the melted butter and blend with a fork. To make the topping, combine flour, brown sugar, and cinnamon in a mixing bowl. Combine the wet and dry ingredients in a mixing bowl and stir until just incorporated.
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