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Lemon Crumb Cake

This is yummy! Good for dessert or breakfast with coffee. I adapted this from a recipe I found on the net.

List of Ingredients

2 cups all purpose flour
1 cup sugar
1/2 cup packed light brown sugar
2 T. fresh lemon zest
1/2 cup butter, melted (not margarine)
2 T. fresh lemon juice
1 cup sour cream (low-fat is OK)
1 large egg
1 tsp. pure vanilla extract
1 tsp. baking powder
1 tsp. baking soda
Powdered Sugar




Recipe

Position rack in center of oven and preheat to 325°F. Lightly grease an 8-in. square glass baking dish.

Stir flour, 1 cup sugar, brown sugar, and lemon zest in large bowl to blend.

Add melted butter and lemon juice and mix until flour is evenly moistened and mixture forms clumps.

Set aside 1 cup of mixture for topping.

Whisk sour cream, egg, vanilla, baking powder and baking soda in small bowl until well blended.

Using electric mixer, add sour cream mixture to crumb mixture and beat until batter is mixed well (my batter stayed lumpy).

Spread batter in prepared pan. Sprinkle reserved crumb mixture over top.

Bake until tester inserted into center of cake comes out clean, about 40 minutes or so. Transfer pan to rack and cool.

Sift powdered sugar over top of cake. Cut into squares and serve. Good warm or at room-temperature.

NOTES: The original recipe called for oil instead of butter, less lemon zest, and also cinnamon (which seemed a little strange to me so I left it out). Also, I used light sour cream because that's what I had on hand. I was a little nervous because of my changes, but it turned out well. Also, I thought it was a little strange to add the baking powder and baking soda to the wet ingredients instead of the dry. It made the sour cream mixture bubble up and I wasn't sure the cake was going to rise, but it was fine. It didn't have a rounded center though, it was a little sunken in. Blueberries might be good in this.