Preparing this crumb cake taught me a valuable lesson about desserts: DO NOT EVER SUBSTITUTE ESSENTIAL INGREDIENTS WITH SOMETHING YOU MAY THINK IT WORKS TOO!!! Well, experimenting with different ingredients does not always result in a fantastic dessert (in my case I didn’t have sour cream and I used heavy whipping cream). At least, this crumb cake was edible. The strawberry rhubarb topping was, however, so tasty in combination with the hazelnut crumb. So here is the recipe for this cake. Do not forget that the heavy cream should not be anywhere near you while making it. Just for your own SAFETY!!!
Ingredients
For cake batter
1 1/4 cup flour
1/4 tsp salt
2 large eggs
1 stick butter, softened at room temperature
1 pk baking powder
1/2 cup sour cream
1 1/2 tsp vanilla extract
