French Crumb Cake
A rich, crumb-topped French-style cake featuring a moist sour cream base and a crunchy pecan and cinnamon streusel topping, perfect for dessert or teatime indulgence.
Ingredients
Instructions
- Mix sour cream with baking soda; set aside.
- Cream butter and egg yolks together.
- Add sugar to the creamed mixture.
- Sift flour, salt, and baking powder together.
- Alternate adding dry mixture and sour cream to the butter mixture, beginning and ending with dry ingredients.
- Add vanilla and mix well.
- Beat egg whites until stiff peaks form.
- Fold beaten egg whites into the batter gently.
- Combine remaining ingredients (brown sugar, cinnamon, grated pecans) for the topping.
- Sprinkle the topping mixture evenly over the batter.
- Use a knife to cut through the batter to create a marbled effect.
- Pour batter into a greased 8 x 11 1/2-inch pan.
- Bake at 350°F (175°C) for 35 to 40 minutes.
- Optional: sprinkle powdered sugar over the top before serving.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten to stiff peaks before folding them into the batter. You can substitute Greek yogurt for sour cream if needed, adding a slight tang. If you prefer different nuts, walnuts or almonds can work well instead of pecans. Adjust the cinnamon to taste if you want a more pronounced flavor.
Serving Suggestions
This crumb cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It also pairs beautifully with a cup of coffee or tea. For a festive touch, consider dusting with powdered sugar before serving.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or warm in the oven at 300°F (150°C) until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of French Crumb Cake contains roughly 514 calories, with 5g protein, 108g carbohydrates, and 4g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 917mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Just make sure to store it properly in an airtight container to keep it fresh. If you plan to serve it later, you can also freeze it for up to 2 months. Just thaw overnight in the refrigerator before serving.
What can I use instead of butter?
If you're looking for a butter substitute, you can use an equal amount of coconut oil or margarine. For a dairy-free option, consider using vegan butter, which will provide similar texture and richness without the dairy.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick or cake tester into the center. It should come out clean or with a few moist crumbs attached. If the toothpick comes out with wet batter, continue baking for an additional 5 minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).