Ingredients
Scale
- 1 2/3 cup all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
- 1/4 cup cornstarch
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 3/4 cup salted kerrygold butter, melted
- 1/4 cup salted kerrygold butter, room temp
- 2 tbsp oil (vegetable, canola, or melted coconut)
- 1 large egg + 1 egg yolk
- 1 tbsp vanilla extract or vanilla bean paste
- 1/2 cup sour cream
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp kosher salt (1/2 tsp if using unsalted butter)
- 1 cup all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
- powdered sugar, for dusting
Instructions
- In a medium bowl, combine the all-purpose flour, cornstarch, brown sugar, granulated sugar, and ground cinnamon. Add a pinch of kosher salt if using unsalted butter.
- Drizzle in the melted butter and mix until all the crumble is evenly combined, ensuring there are no dry spots. The mixture should be thick and clumpy.
- Chill the crumble mixture in the refrigerator while preparing the cake batter.
Notes
For a richer flavor, use high-quality butter like Kerrygold.
You can substitute sour cream with plain yogurt for a lighter option.
Dust with powdered sugar just before serving for an attractive finish.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.