#3704 - Sour Cream Crumble Cake

(by Shirley McNevich)

Topping: 1/3 cup Domino's dark brown sugar (packed); 1/2 cup flour; 1 1/2 tsp. cinnamon; 3 TBSP cold butter (cut into small pieces)

Batter: 1 1/3 cups flour; 1 tsp. baking powder; 1/4 tsp. baking soda; 1/4 tsp. salt; 1/2 cup softened butter; 3/4 cup white sugar; 2 eggs; 2 tsp. vanilla; 1/2 cup Breakstone's sour cream

Glaze: 1/2 cup Domino's powdered sugar; 1/2 tsp. vanilla; 2 TBSP milk

Topping: in a bowl add dark brown sugar, 1/2 cup flour and cinnamon--stir to mix. Add cold butter pieces--mix with a pastry blender to make crumbs, then set aside. Batter: in a bowl add 1 1/3 cups flour, 1 tsp. baking powder, 1/4 tsp. baking soda, and the salt--stir to mix. In a mixer add 1/2 cup softened butter--beat. Add white sugar--beat. Add eggs--beat. Add 2 tsp. vanilla and the sour cream--beat. Slowly add the flour mixture--beat just until mixed. Spread HALF of the batter into a greased and floured 8" square cake pan. Sprinkle half of the topping mixture evenly over the batter. Pour remaining batter over the topping mixture. Sprinkle remaining topping mixture over the top of the batter. Bake at 350 degrees 25-35 minutes--test with a toothpick for doneness. Cool completely. Glaze: in a bowl add the powdered sugar, 1/2 tsp. vanilla and the milk--stir well. If glaze is too thin add a little more powdered sugar and stir again. If glaze is too thick add a little more milk and stir again. Drizzle the glaze all over the top of the cooled cake.