Breakfast Crumb Cake

crumb cake

I've got some really healthy and seasonal things waiting in the wings. And then there's this. Sour-Cream-Heart-Attack-Crunchy-Streusel Special. I've had this issue of Bon Appetit sitting in the bathroom for a couple months, so by now I have practically memorized all the recipes. One of the features was from the Brooklyn Baked boys, and this coffee cake has been haunting me. (Seven-year-old Wyatt is very thankful for things like coffee cake specters.)

I've been doing lots of reading on nutrition and health lately, so I'm fully aware that this won't make the cut on any of those lists. But here's the thing--I'm not tempted by baked goods lying around the house. I have a small piece for breakfast and find ways to give most of it away. (Guacamole is another story.) If you're in the can't-leave-it-alone camp, my advice is not to make this. It's a temptingly tender cake, piled high with thick streusel, and the very definition of comfort food. My mom (and probably your mom, too) had a similar version of sour cream coffee cake. I remember she'd make it for special occasion brunches or if we had overnight guests. Honestly, this whole summer has felt like a special occasion around here. I've been having so much fun with my kids, discovering new things about them and yes, cooking for them. Wyatt looked at me adoringly after his first bite of this. Who can resist that?

Breakfast Crumb Cake
This is lifted exactly from Bon Appetit. If you wanted to mix it up a little, I think some very thinly sliced pear and a little cardamom would be delicious in it.

Topping:
1 cup packed dark brown sugar
1/2 c. sugar
1 1/2 Tb. cinnamon
1/2 ts. salt

1 c. unsalted butter, melted, warm
2 1/2 c. all purpose flour

Cake:
2 1/2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
3/4 c. (1 1/2 sticks) unsalted butter, room temp
1 1/2 c. sugar
2 large eggs
1 1/3 c. sour cream
1 tsp. vanilla

For topping: 
Mix both sugars, cinnamon, and salt in medium bowl and whisk to blend. Add warm melted butter and stir to blend. Add flour and toss with fork until moist clumps form (topping mixture will look slightly wet). Set aside.

For cake:
Position rack in center of oven and preheat to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Sift flour, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat room-temperature butter in large bowl until smooth. Add sugar and beat until light and fluffy. Add eggs 1 at a time, beating until well blended after each addition. Add sour cream and vanilla extract and beat just until blended. Add flour mixture in 3 additions, beating just until incorporated after each addition. Transfer cake batter to prepared baking dish; spread batter evenly with rubber spatula or offset spatula. Squeeze small handfuls of topping together to form small clumps. Drop topping clumps evenly over cake batter, covering completely (topping will be thick).

Bake cake until tester inserted into center comes out clean and topping is deep golden brown and slightly crisp, about 1 hour. Cool cake in dish on rack at least 30 minutes. DO AHEAD: Can be made 1 day ahead. Cool completely. Cover and let stand at room temperature.

Cut cake into squares and serve slightly warm or at room temperature.