Name: Delicious Double Funfetti Crumb Cake
Prep time: 30 min
Cook time: PT-492978H19M46S
Total time: PT-492978H19M46S
Ingredients: 95 grams all-purpose flour (for crumb topping); 100 grams granulated sugar (for crumb topping); 2 grams baking powder (for crumb topping); 1 gram Kosher or sea salt (for crumb topping); 10 milliliters pure vanilla extract (for crumb topping); 35 grams rainbow sprinkles (jimmies only, for crumb topping); 85 grams unsalted butter, melted and cooled (for crumb topping); 250 grams all-purpose flour (for cake batter); 150 grams granulated sugar (for cake batter); 6 grams baking powder (for cake batter); 1 gram baking soda (for cake batter); 2 grams Kosher or sea salt (for cake batter); 115 grams unsalted butter, softened (for cake batter); 1 large egg, room temperature (for cake batter); 120 grams full-fat sour cream, room temperature (for cake batter); 10 milliliters pure vanilla extract (for cake batter); 160 milliliters whole milk, room temperature (for cake batter); 50 grams rainbow sprinkles (jimmies only, for cake batter)

Description

Introducing the wonderful Double Funfetti Crumb Cake! This cake is a rainbow of flavor and texture, making it perfect for birthdays, celebrations, or just a cozy night in.

Ingredients

Scale

95 grams all-purpose flour (for crumb topping)
100 grams granulated sugar (for crumb topping)
2 grams baking powder (for crumb topping)
1 gram Kosher or sea salt (for crumb topping)
10 milliliters pure vanilla extract (for crumb topping)
35 grams rainbow sprinkles (jimmies only, for crumb topping)
85 grams unsalted butter, melted and cooled (for crumb topping)
250 grams all-purpose flour (for cake batter)
150 grams granulated sugar (for cake batter)
6 grams baking powder (for cake batter)
1 gram baking soda (for cake batter)
2 grams Kosher or sea salt (for cake batter)
115 grams unsalted butter, softened (for cake batter)
1 large egg, room temperature (for cake batter)
120 grams full-fat sour cream, room temperature (for cake batter)
10 milliliters pure vanilla extract (for cake batter)
160 milliliters whole milk, room temperature (for cake batter)
50 grams rainbow sprinkles (jimmies only, for cake batter)

Instructions

Start by preheating your oven to 175°C (350°F). Lightly grease a springform pan to prevent the cake from sticking to the sides.
In a small mixing bowl, combine 95 grams of all-purpose flour, 100 grams of granulated sugar, 2 grams of baking powder, and 1 gram of Kosher salt. Mix these dry ingredients thoroughly. Next, fold in the 35 grams of rainbow sprinkles, ensuring they are evenly distributed.
In a medium mixing bowl, whisk together the remaining cake ingredients: 250 grams all-purpose flour, 150 grams granulated sugar, 6 grams of baking powder, 1 gram of baking soda, and 2 grams of Kosher salt.
In a large bowl, use an electric mixer to beat the 115 grams of softened butter until it becomes fluffy. Then, add in your large egg, 120 grams of full-fat sour cream, and another 10 milliliters of pure vanilla extract.
Now it’s time to alternate adding the dry mixture and the 160 milliliters of whole milk. Start by incorporating half the dry ingredients into the wet mixture, then add half of the milk while mixing. Repeat this process until all ingredients are combined into a smooth batter.
Gently fold in the 50 grams of rainbow sprinkles using a spatula or a wooden spoon.
Transfer your batter into the prepared springform pan, smoothing out the top with a spatula. Once evenly spread, carefully add the crumb topping over the entire surface of the batter.
Now, place the pan in the oven and bake for 65 to 75 minutes. To test for doneness, insert a toothpick into the center; it should come out clean when the cake is ready.
Once baked, allow the cake to cool in the pan for about 20 minutes on a wire rack.
After cooling, run a thin knife along the edges to loosen it before unlatching the springform. Serve the cake warm or at room temperature.

Notes

This cake can easily be made ahead of time and frozen for later enjoyment; simply thaw and reheat before serving.

Prep Time: 30 minutes
Cook Time: 65 to 75 minutes
Category: Dessert

Nutrition

Calories: 380 kcal
Sodium: 200 mg
Protein: 4 g