Cinnamon Swirl Crumb Cake
Author: 
 
Ingredients
  • CAKE
  • 1½ cups all-purpose flour
  • 1½ teaspoons double-acting baking powder
  • 1 cup sour cream
  • 1 teaspoon baking soda
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup firmly packed light brown sugar
  • ⅓ cups granulated sugar
  • 1 teaspoon cinnamon
  • CRUMB TOPPING
  • ⅓ cup granulated sugar
  • ⅓ cup dark brown sugar
  • 1½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 8 tablespoons unsalted butter (1 stick), melted and still warm
  • 1¾ cups cake flour
Instructions
  1. FOR THE CRUMB TOPPING: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
  2. FOR THE CAKE: In a bowl whisk together the flour, the baking powder, and a pinch of salt and in another bowl stir together the sour cream and the baking soda. In a large bowl cream together the butter and 1 cup of the granulated sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Stir in the flour mixture alternately with the sour cream mixture and stir the batter until it is combined well. Pour the batter into a buttered 10-inch round cake pan. In a small bowl stir together ⅓ cup granulated sugar, the brown sugar, and the cinnamon and swirl the sugar mixture into the batter. Add crumb topping loosely.
  3. Bake the cake in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until a tester comes out clean, transfer it to a rack, and let it cool.
Recipe by Sugar and Spice at https://kathleenssugarandspice.com/2012/04/11/cinnamon-swirl-crumb-cake/