This is one of my go-to, never-fail desserts. It is super moist and delightful warm, at room temperature, or cold. It goes together really quick and you should have everything on hand to make this.
Sour Cream Crumb Cake
2 cups sugar
1 cup butter, softened
1 cup sour cream
2 cups flour
1 t baking powder
1/8 t salt
1/2 t vanilla or almond flavoring
1/3 cup flour
1/2 cup brown sugar
2 T melted butter
1 t cinnamon
1/2 cup powdered sugar
1-2 T milk
1/2-1 t of vanilla or almond flavoring
Preheat oven 350. Grease 9x13 pan.
Cream together butter and sugar. Add eggs, sour cream, and vanilla. Add dry ingredients. When well mixed, spread half of the batter into the pan. Sprinkle with half of the filling mixture. Top with the remaining batter, spreading to cover the mixture, some will peek through. Sprinkle the remaining filling mixture on top evenly.
Bake for 35-40 minutes, until lightly golden and toothpick comes out slightly crumby.
Mix the glaze ingredients together, to desired consistency. Should be the consistency to drizzle. Drizzle over the warm cake.
Let cool 10 minutes, but can eat warm. Can also eat it the next day as its leftovers are calling to you from the fridge, taunting you to eat it NOW, not even giving you the time to warm it up in the microwave. Like I said, good at any temp.