Or, German Crumb Cake.

Preheat oven to 325 degrees. Grease a 9×13 glass pan.

Topping:
1 c. butter, melted
2/3 c. sugar
2/3 c. br. Sugar
1 ½ tsp cinnamon
¼ tsp salt
3 ½ c. cake flour

Cake:
2 ½ c. cake flour
1 c. sugar
½ tsp baking soda
½ tsp salt
¾ c. butter, softened
2/3 c. sour cream
2 eggs + 2 egg yolks
2 tsp vanilla

For the topping: Mix together 1 c. melted butter, 2/3 c. sugar, 2/3 c. packed brown sugar, 1 1/2 tsp cinnamon, 1/4 tsp salt.

Add in 3 1/2 c. cake flour

Mixture will be a thick, cohesive dough. Set aside to cool.

 

 

For the cake, whisk together 2 1/2 c. cake flour, 1 c. sugar, 1/2 tsp. baking soda, and 1/2 tsp salt.

 

 

 

 

Add in 3/4 c. softened butter, one Tbsp at a time (12 Tbsp total).

 

 

 

 

 

 

Beat until mixture resembles coarse crumbs, with no visible butter chunks remaining, 1-2 minutes.

 

 

 

 

 

Add in 2/3 c. sour cream, 2 eggs plus 2 egg yolks, and 2 tsp vanilla.

Beat until light and fluffy, about 1 minute, scraping down sides of bowl as necessary.

 

 

 

Spread mixture into prepared pan.

 

 

 

 

 

Break/crumble the topping into pea-sized pieces.

Starting with the outside edges, spread topping in an even layer across the top. By starting around the outside edges, it helps avoid the center of the cake getting too heavy and pushing the dough to the outside.

 

 

Bake for 45 minutes, or until a toothpick comes clean when inserted near the center.

 

 

 

 

Let cool and cut into squares.

 

 

 

 

 

Although truthfully, I think it tastes better when it’s warm.

Reminds me of coffee cake.