Sour Cream-Banana Toffee Crumb Cake

[yorkshirepud]

Doesn't this sound delicious? Thought I would share. It doesn't seem that unhealthy are you could use low fat sour cream and perhaps reduce the eggs to 1 whole, and 2 egg whites? Perhaps even reduce sugar/butter. What do you think?

Sour Cream-Banana Toffee Crumb Cake

ACTIVE TIME 20 MIN TOTAL TIME 2 HRS 20 MIN

MAKES ONE 10-INCH CAKE

CRUMB TOPPING

1/4 cup confectioners' sugar
1/3 cup all-purpose flour
2 tablespoons unsalted butter, softened
1/4 cup toffee bits

CAKE

Vegetable oil cooking spray
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (6 ounces) unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup sour cream
1/2 cup mashed bananas (2 medium)

1. MAKE THE CRUMB TOPPING: In a small bowl, combine the confectioners' sugar with the flour and butter and pinch to form crumbs. Stir in the toffee bits.

2. MAKE THE CAKE: Preheat the oven to 350°. Spray a 10-inch springform pan with vegetable oil cooking spray. In a medium bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl, using a handheld electric mixer, beat the butter until creamy. Add the granulated sugar and beat at medium speed until light and fluffy. Then beat in the eggs and vanilla. Add the sour cream and bananas; beat at low speed just until blended. Add the dry ingredients and beat until smooth. Scrape the batter into the prepared pan and smooth the top.

3. Sprinkle the crumbs evenly over the batter and bake for 1 hour and 10 minutes, or until the crumb cake is golden and a toothpick inserted in the center comes out with moist crumbs attached. Loosely cover the cake with foil during the last 20 minutes. Let cool in the pan for 15 minutes, then remove the ring and let cool completely before serving.

MAKE AHEAD The crumb cake can be stored at room temperature in an airtight container for up to 1 week.

--Marcy Goldman

This recipe originally appeared in March 2003.

[Linda in MO]

OMG, that looks wonderful!

[valchemist]

assuming 12 servings and using low fat sour cream and 1 egg and 1/2 cup egg beaters (egg substitute) and keeping everything else the same:

Per Serving (excluding unknown items): 411 Calories; 17g Fat (37.5% calories from fat); 6g Protein; 57g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 287mg Sodium.


not too bad!

and it does sound delicious.

[yorkshirepud]

If you go here, you'll see a picture of it: http://www.foodandwine.com/invoke.cfm?objectID=CB74D0DF-9FBB-4AF9-8936EF29715C52D8

[valchemist]

I would double the topping, for sure. :)

[maizeyoats]

YP,
Yes, this sounds delicious and I printed it out. One of these days (around 6 weeks from now) I will make it.
Thanks for posting.

[yorkshirepud]

Originally posted by maizeyoats
YP,
Yes, this sounds delicious and I printed it out. One of these days (around 6 weeks from now) I will make it.
Thanks for posting.

That's right, you're on the 'no sweets' mission with Val. Just think, this can be your reward for being so good!!!! :D :p

[maizeyoats]

Originally posted by yorkshirepud


That's right, you're on the 'no sweets' mission with Val. Just think, this can be your reward for being so good!!!! :D :p

Nope... I am not one that signed on to Val's mission because I don't trust myself to follow through. I am secretly (well, I guess now not so secretly) trying. Yea, I did 4 days! :D

[yorkshirepud]

Originally posted by maizeyoats


Nope... I am not one that signed on to Val's mission because I don't trust myself to follow through. I am secretly (well, I guess now not so secretly) trying. Yea, I did 4 days! :D

Good for you! 4 days is a start! Keep it up, and if all else fails, you always got this lovely cake to indulge in!!!

[SueK]

YP- thanks for posting! I have all the ingredients, so I think I'm going to make this for the office this week. I'll post a review!

[funnybone]

Funny you should post this as I was on that website today and copied the recipe into my MC. :D Except for the bananas, it reminded me of another cake I made with the toffee bits, and it was light from what I rememembered.

[knunes]

As soon as I saw the title, I had to read the post. It sounds really yummy, and I would use your sub suggestions, but I will have to think of some way not to use a stick and a half of butter......Katie

[MaryH]

I'm pretty sure it's aldo on the betterbaking web site as well because I had copied one that is almost the same (could be exactly the same, haven't had time to check). The title on the other one includes the brand name of one of the toffee chip makers.

[greysangel]

you could definitely go with less than 1 1/2 sticks of butter as well :D

J

[Angela]

Sounds wonderful--it's going into to MC!! Thanks for sharing.

[Linda in MO]

I made this on Friday and it's really good! Very moist and tasty. I cut the recipe in half and decreased the butter by half and replaced it with buttermilk. I made a couple of other changes, too. I used an 8 inch cake pan, but think a 9 inch pan would also work fine. I would have used low-fat sour cream, but I found a partial tub of full-fat in the back of my fridge that needed to be used. I would think yogurt would also work. Here's my altered version...

Sour Cream-Banana Toffee Crumb Cake

CRUMB TOPPING:
2 T. packed brown sugar
scant 3 T. all-purpose flour
1 tablespoons unsalted butter, cut into pieces
2 to 3 T. toffee bits
1/4 t. cinnamon, opt.
approx. 1/4 t. fresh ground nutmeg, opt.
CAKE:
1 1/4 cups plus 2 T. all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 T. unsalted butter, softened
3/4 cups granulated sugar
1 large egg plus 1 large egg white
1 teaspoon pure vanilla extract
1/4 cup low-fat buttermilk
1/2 cup sour cream
1 smashed over-ripe banana (1/3 to 1/2 cup)

1. MAKE THE CRUMB TOPPING: In a small bowl, combine all topping ingredients except toffee bits. Cut the butter in with a pastry blender. Stir in the toffee bits.

2. MAKE THE CAKE: Preheat the oven to 350°. Spray an 8 or 9-inch cake pan with vegetable oil cooking spray. In a medium bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl, using a mixer, beat the butter until creamy. Add the granulated sugar and beat at medium speed until light and fluffy. Then beat in the egg, egg white, and vanilla. Add the sour cream, buttermilk, and banana; beat at low speed just until blended. Add the dry ingredients and beat just until smooth. Scrape the batter into the prepared pan and smooth the top.

3. Sprinkle the crumb topping evenly over the batter and bake for approx. 35 minutes (sorry I don't remember the exact time), or until the crumb cake is golden and a toothpick inserted in the center comes out with moist crumbs attached.

[kima]

Linda-you are a master calorie/fat reducer! You should definately write a cookbook!:)

[Linda in MO]

Originally posted by kima
Linda-you are a master calorie/fat reducer! You should definately write a cookbook!:)

Awww, you're sweet Maureen! I'm not nearly as good at it as some of the others around here. ;)

[MaryH]

Well since I got the original recipe off of www.betterbaking.com and it's in the oven now, I guess may just have to use up those two extra bananas that I still have and go with Linda's version. You know, one of those we-have-to-compare-and-contrast things - kinda like Cooks Illustrated, he, he, he. :) Only, now I need to re-stock eggs, flour, etc.

[Linda in MO]

Mary, how was the cake?

[MaryH]

OMG, very, very good. This one is right up there with the CL banana cake recipe with the banana liquer (when I started making this one I thought I would add some, but then I forgot). The topping for this one is very good (of course just about anything with toffee chips in it, is good in my book. :D )

It was DH's birthday yesterday so not only did he get this one, but I also made the Chocolate Pound Cake with Chocolate-Pistachio Glaze (although his was with Chocolate-Almond Glaze because I had no pistachios). He said this morning that these were probably two of the best cakes I've made.

:cool:

[knunes]

Thanks to yorkshirepud for starting the thread and for Linda in MO for lightening the recipe.
I made the lightened version tonight, with these changes:
Although I used the butter in the cake itself, I used a tablespoon of Smart Balance rather than butter in the crumb topping. I used fat free buttermilk and non fat sour cream, since that was what I had. Since the original had called for a springform pan, I remembered that I had a removable bottom 9" pan (scalloped edges like a tart pan, but the sides are 2" high) so I used that.
It is absolutely delicious. Moist and delicate and I will definitely continue with the fatfree stuff, because it tastes so darn good.
I never would have figured out the buttermilk/butter substitution without you LindainMO, so thanks. Katie

[Linda in MO]

I'm glad it was a success for you Katie! I like to experiment when I bake. Sometimes it's a hit and sometimes it's a miss. :D I was very pleased with the way this one turned out though.

[Chocolate Rose]

I had some very ripe bananas to use up and did a search of the archives and finally settled on this recipe. I just took it out of the oven and it is GREAT!! I used Linda's lower fat version with a few changes.
I only had 1/4 cup fatfree sour cream so I substituted an extra banana for the other 1/4 cup sour cream.
I subbed mini chocolate chips for the toffee.
I added 1 tablespoon of rum just for fun.

Thanks, Yorkshirepud and Linda!!

[Heidi]

I made the lightened version the other night and had just slid the pan into the oven when I realized that I had forgotten to add the banana! :o :o Whatta maroon! :rolleyes:

The resulting cake was still good, but a little dry--which I'm sure is due to the banana omission. I'd like to try it again, this time with the banana!

Thanks Linda and YP.

[Sami]

I copied this also and since I will be having a house full next weekend, and it keeps, I will make it tomorrow. However the recipe says 1 1/2 sticks(6 ounces) unsalted butter.

Is there a typo?? 1 1/2 sticks of butter is 12 ounces.

Incidently I have Goldman's Best of Betterbaking and looked in there to see whether it was listed. It isn't but she has another sour cream banana chocolate coffe cake there.

Sami

[valchemist]

Originally posted by Sami
Is there a typo?? 1 1/2 sticks of butter is 12 ounces.

Sami

one pound (16 oz) of butter is 4 sticks. one stick of butter is 4 ounces. one and a half sticks is 6 ounces.

I haven't made the cake, but even if it keeps well, are you sure you want to make it 5 days ahead? maybe you should freeze it.

[Sami]

Thanks, Val. I think I was confusing this with 4 T which is 1/2 a stick.

Sami

[GrinsandGiggles]

Bringing this older one back up to say that I finally got around to making it. My "to-try" list is sooo long! We really liked this. Thanks to Linda for lightening it! I used your lower fat version and notes, and made one 9" round cake pan with this crumb cake. Everyone here loved it, and the rest went to DH's office, where it was devoured with coffee. Thanks for the original recipe YP, and the lightened version Linda :)

[yorkshirepud]

Originally posted by GrinsandGiggles
Thanks for the original recipe YP,

No problem. Glad you enjoyed it. :)