We found a recipe online and tweaked it a bit and here's the result! We thought the mini versions of these cakes would be perfect for our upcoming bake sale for charity.
Funfetti Loaf Cakes with Crumble Topping
Makes 8 (2-inch x 3.5-inch) loaves
Ingredients
For the crumble topping:
¾ cup all-purpose flour
½ cup granulated sugar
½ teaspoon baking powder
¼ teaspoon salt
3 tablespoons rainbow sprinkles
2 teaspoons almond extract
6 tablespoons unsalted butter, melted and cooled slightly
For the cake better:
2 cups all-purpose flour
¾ cup granulated sugar
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened to room temperature
1 large egg, room temperature
½ cup full-fat sour cream, room temperature
2 teaspoons almond extract
â…” cup whole milk, room temperature
â…“ cup rainbow sprinkles
Instructions
Preheat the oven to 350 degrees and spray loaf pans with cooking spray.
In a small mixing bowl, make the crumble topping by whisking together dry ingredients. Whisk in rainbow sprinkles. Add almond extract and melted butter. Stir until dry ingredients are saturated and clumps form. Set aside.
In a medium mixing bowl, make the cake batter by whisking together dry ingredients. Set aside.
In a large mixing bowl, use an electric mixer to beat room temperature butter until fluffy. Mix in egg, sour cream and almond extract; mixture may be a bit lumpy.
Mix in half the dry ingredients followed by half the milk. Add remaining dry ingredients, followed by remaining milk. Use a silicone spatula (or wooden spoon) to fold in rainbow sprinkles.
Transfer the batter into loaf pans and spread evenly. Use your fingers to evenly distribute crumble topping over the top. Tap full pans a few times on the countertop to release any large air bubbles.
Bake cake for ~20 minutes or until a toothpick inserted in the center comes out clean. Enjoy!
photo cred: Youth Helper Ellie Underwood