I think pretty much everyone who knows me also knows that I’ve been baking since I was old enough to sit on the kitchen counter without falling off and dump sugar into the mixing bowl. That’s fun and all, but everyone knows that the best part of baking is eating the batter, and if you don’t subscribe to that belief we probably can’t be friends.
Now, cookie dough and cake batter are great and all, but some crazy actually probably kind of smart people shy away from those because of the raw eggs, and I may or may not get a little bitter because I know I should have such healthy and self-preservative qualms. But you know those delicious piles of crumbs you’ll sometimes find on top of those cakes, the ones made of brown sugar and cinnamon and butter and little else? Those don’t have eggs in them. And I defy you to find a single warm-blooded human being who can resist those crumbs.*
*So much so that, for a friend’s birthday last year, I presented her with a giant Tupperware bucket of crumb cake topping.
So if you make this cake – which you should – and complain that you ate too much of the crumb topping (a.k.a. streusel, if you’re curious), I will feel no pity at all. You’ve been warned.
Cinnamon Swirl Crumb Cake
Adapted from Deb
For the crumbs:
1/3 cup brown sugar, packed
1/3 cup granulated sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
1/2 cup butter, melted
1 3/4 cups flour
For the cake:
1/3 cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup cake flour
1/2 cup brown sugar, packed
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons butter, softened and cut into pieces
Preheat oven to 325 degrees Fahrenheit. Grease an 8-inch square baking pan [Alli’s note: I used a 9-inch pan with no problems].
In a large bowl, whisk together sugars, cinnamon, and salt into melted butter until smooth. Stir in flour with a spatula or wooden spoon. Press together into bottom of bowl; set aside.
In a small bowl, stir together sour cream, egg, egg yolk, and vanilla. In the bowl of a stand mixer fitted with the paddle attachment, mix flour, sugar, baking soda, baking powder, and salt. Add butter and a spoonful of sour cream mixture; mix on medium speed until flour is moistened. Increase speed and beat 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition and scraping down the sides of the bowl with a spatula.
Scrape about 2/3 of batter into prepared pan. Using your fingers, break crumb topping into about 1/2-inch pieces (but please don’t stress too much about uniformity). Sprinkle about 1/4 cup of crumb mixture over batter (I supplemented this with a little extra cinnamon). Spoon remaining batter over and smooth out slightly.
Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool completely; serve.