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Pantry Crumb Cake

Featured in the Honolulu Star-Advertiser on May 20, 2020.

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Ingredients:

Pantry Crumb Cake

Topping:

  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter, melted
  • 1/4 cup flour
  • 1/4 cup old-fashioned oats
  • 1 teaspoon ground spices, such as cinnamon, ginger, cardamom, nutmeg or a combination
  • 1/2 teaspoon salt

Cake:

  • Cooking spray
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2/3 cup sour cream (may substitute with yogurt)
  • 1 teaspoon lemon or orange zest
  • 1/2 cup fresh or frozen fruit of choice

Directions:

Topping:

  1. In a medium bowl, combine all ingredients and mix until crumbly; set aside.

Cake:

  1. Heat oven to 350°F.
  2. Coat 8-by-8-inch pan with cooking spray.
  3. In a medium bowl, mix flour, baking powder, baking soda, and salt until combined.
  4. In a separate bowl, using an electric mixer, beat butter and sugar at medium speed until creamy, 1 to 2 minutes.
  5. Beat in eggs, one at a time, then add vanilla.
  6. Add half of flour mixture, then sour cream.
  7. Add remaining flour mixture and mix until incorporated.
  8. Fold in zest and fruit.
  9. Pour batter into baking pan and top evenly with crumbs.
  10. Bake for 45 to 55 minutes, or until a toothpick inserted in center comes out clean; cool in pan.

Serves 9.

Approximate Nutrient Analysis per serving:
380 calories, 20 g fat, 11 g saturated fat, 90 mg cholesterol, 400 mg sodium, 46 g carbohydrate, 1 g fiber, 24 g sugar, 5 g protein

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