This dish contains the following allergens: Milk/Dairy, Eggs
Cooking mode
Step-by-step instruction without your screen going to sleep
For the topping
60g
all-purpose flour, divided
2 tablespoons
brown sugar
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
½ stick
butter, cold, cut into tablespoon sized pieces
For the batter
1 ½ sticks
unsalted butter, room temperature
288g
granulated sugar
2
large eggs
180ml
sour cream
240g
all-purpose flour
1 teaspoon
baking soda
1 teaspoon
kosher salt
For the topping
½ cup
all-purpose flour, divided
2 tablespoons
brown sugar
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
½ stick
butter, cold, cut into tablespoon sized pieces
For the batter
1 ½ sticks
unsalted butter, room temperature
1 ½ cups
granulated sugar
2
large eggs
3/4 cup
sour cream
2 cups
all-purpose flour
1 teaspoon
baking soda
1 teaspoon
kosher salt
Utensils
8 x 8 Baking Dish
Small Bowl
Step 1
Preheat the oven to 350°F and prepare an 8” X 8” pan with cooking spray.
Step 2
Install the dough blade in the 72-ounce Power Pitcher. Add all the topping ingredients, reserving half of the flour. Install the lid, then select DOUGH and press START/STOP.
Step 3
Once processing is complete, remove the dough blade and place mixed ingredients in a small bowl. Add the remaining flour and stir until topping has a crumbly texture. Place in refrigerator.
Step 4
Install the dough blade back into the 72-ounce Power Pitcher. Add the butter, sugar, and eggs. Install the lid, then select DOUGH and press START/STOP.
Step 5
Once processing is complete, add the remaining ingredients in the order listed, and run the DOUGH program again.
Step 6
Add thebatter into the prepared pan and top with the streuseltopping.
Step 7
Bake for approximately 40-45 minutes or until a toothpick inserted into the center comes out clean.
Preheat the oven to 350°F and prepare an 8” X 8” pan with cooking spray.
For the topping
60g
all-purpose flour, divided
2 tablespoons
brown sugar
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
½ stick
butter, cold, cut into tablespoon sized pieces
For the batter
1 ½ sticks
unsalted butter, room temperature
288g
granulated sugar
2
large eggs
180ml
sour cream
240g
all-purpose flour
1 teaspoon
baking soda
1 teaspoon
kosher salt
For the topping
½ cup
all-purpose flour, divided
2 tablespoons
brown sugar
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
½ stick
butter, cold, cut into tablespoon sized pieces
For the batter
1 ½ sticks
unsalted butter, room temperature
1 ½ cups
granulated sugar
2
large eggs
3/4 cup
sour cream
2 cups
all-purpose flour
1 teaspoon
baking soda
1 teaspoon
kosher salt
Step 2 of 7
Install the dough blade in the 72-ounce Power Pitcher. Add all the topping ingredients, reserving half of the flour. Install the lid, then select DOUGH and press START/STOP.
For the topping
60g
all-purpose flour, divided
2 tablespoons
brown sugar
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
½ stick
butter, cold, cut into tablespoon sized pieces
For the batter
1 ½ sticks
unsalted butter, room temperature
288g
granulated sugar
2
large eggs
180ml
sour cream
240g
all-purpose flour
1 teaspoon
baking soda
1 teaspoon
kosher salt
For the topping
½ cup
all-purpose flour, divided
2 tablespoons
brown sugar
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
½ stick
butter, cold, cut into tablespoon sized pieces
For the batter
1 ½ sticks
unsalted butter, room temperature
1 ½ cups
granulated sugar
2
large eggs
3/4 cup
sour cream
2 cups
all-purpose flour
1 teaspoon
baking soda
1 teaspoon
kosher salt
Step 3 of 7
Once processing is complete, remove the dough blade and place mixed ingredients in a small bowl. Add the remaining flour and stir until topping has a crumbly texture. Place in refrigerator.
For the topping
60g
all-purpose flour, divided
2 tablespoons
brown sugar
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
½ stick
butter, cold, cut into tablespoon sized pieces
For the batter
1 ½ sticks
unsalted butter, room temperature
288g
granulated sugar
2
large eggs
180ml
sour cream
240g
all-purpose flour
1 teaspoon
baking soda
1 teaspoon
kosher salt
For the topping
½ cup
all-purpose flour, divided
2 tablespoons
brown sugar
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
½ stick
butter, cold, cut into tablespoon sized pieces
For the batter
1 ½ sticks
unsalted butter, room temperature
1 ½ cups
granulated sugar
2
large eggs
3/4 cup
sour cream
2 cups
all-purpose flour
1 teaspoon
baking soda
1 teaspoon
kosher salt
Step 4 of 7
Install the dough blade back into the 72-ounce Power Pitcher. Add the butter, sugar, and eggs. Install the lid, then select DOUGH and press START/STOP.
For the topping
60g
all-purpose flour, divided
2 tablespoons
brown sugar
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
½ stick
butter, cold, cut into tablespoon sized pieces
For the batter
1 ½ sticks
unsalted butter, room temperature
288g
granulated sugar
2
large eggs
180ml
sour cream
240g
all-purpose flour
1 teaspoon
baking soda
1 teaspoon
kosher salt
For the topping
½ cup
all-purpose flour, divided
2 tablespoons
brown sugar
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
½ stick
butter, cold, cut into tablespoon sized pieces
For the batter
1 ½ sticks
unsalted butter, room temperature
1 ½ cups
granulated sugar
2
large eggs
3/4 cup
sour cream
2 cups
all-purpose flour
1 teaspoon
baking soda
1 teaspoon
kosher salt
Step 5 of 7
Once processing is complete, add the remaining ingredients in the order listed, and run the DOUGH program again.
For the topping
60g
all-purpose flour, divided
2 tablespoons
brown sugar
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
½ stick
butter, cold, cut into tablespoon sized pieces
For the batter
1 ½ sticks
unsalted butter, room temperature
288g
granulated sugar
2
large eggs
180ml
sour cream
240g
all-purpose flour
1 teaspoon
baking soda
1 teaspoon
kosher salt
For the topping
½ cup
all-purpose flour, divided
2 tablespoons
brown sugar
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
½ stick
butter, cold, cut into tablespoon sized pieces
For the batter
1 ½ sticks
unsalted butter, room temperature
1 ½ cups
granulated sugar
2
large eggs
3/4 cup
sour cream
2 cups
all-purpose flour
1 teaspoon
baking soda
1 teaspoon
kosher salt
Step 6 of 7
Add thebatter into the prepared pan and top with the streuseltopping.
For the topping
60g
all-purpose flour, divided
2 tablespoons
brown sugar
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
½ stick
butter, cold, cut into tablespoon sized pieces
For the batter
1 ½ sticks
unsalted butter, room temperature
288g
granulated sugar
2
large eggs
180ml
sour cream
240g
all-purpose flour
1 teaspoon
baking soda
1 teaspoon
kosher salt
For the topping
½ cup
all-purpose flour, divided
2 tablespoons
brown sugar
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
½ stick
butter, cold, cut into tablespoon sized pieces
For the batter
1 ½ sticks
unsalted butter, room temperature
1 ½ cups
granulated sugar
2
large eggs
3/4 cup
sour cream
2 cups
all-purpose flour
1 teaspoon
baking soda
1 teaspoon
kosher salt
Step 7 of 7
Bake for approximately 40-45 minutes or until a toothpick inserted into the center comes out clean.
For the topping
60g
all-purpose flour, divided
2 tablespoons
brown sugar
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
½ stick
butter, cold, cut into tablespoon sized pieces
For the batter
1 ½ sticks
unsalted butter, room temperature
288g
granulated sugar
2
large eggs
180ml
sour cream
240g
all-purpose flour
1 teaspoon
baking soda
1 teaspoon
kosher salt
For the topping
½ cup
all-purpose flour, divided
2 tablespoons
brown sugar
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
½ stick
butter, cold, cut into tablespoon sized pieces
