I’ve come to the conclusion that I have an unhealthy obsession with blogging. Whenever I get an idea in my head, I just want to hop over to google domains and create a new website. What’s the point of owning +10 (I really only have three) websites? Nothing if you dont do anything with them.

Looking back on it, I’m wondering why I didn’t just combine all of my websites into one. It’d make my life so much easier and I’d be saving twenty bucks a year. Plus, it would look like I update a lot more often. Darn, why didn’t my ideas all come at once instead? Kind of like Cupcakes and Cashmere, where she combines both baking and fashion. If you haven’t heard of that blog yet, make sure to check her out! I lust over all of her clothes and her lifestyle in general.

Oh well, I guess the good part of is that I get to keep it all organized and separate. Actually, not really. If my blog name wasn’t so specific, I’d probably merge my fashion blog into this one. Poop.

Moving onward, this crumb cake was a hit at the baby shower I brought them to. They’re fluffy, tasty, and a cinch to whip up! They’d be a great addition to breakfast, a cup of tea, or some coffee. I halved the topping because I only had a stick of butter left, but I definitely recommend sticking to the original recipe as posted. This comes from First Look, Then Cook, and surely makes a TON! Halve the recipe and bake it in a smaller pan if you don’t want to feed all of Kansas.

Topping:

• 1 cup (packed) dark brown sugar
• 1/2 cup sugar
• 1 1/2 tablespoons ground cinnamon
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, melted, warm
• 2 1/2 cups all-purpose flour

Cake:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 1/2 cups sugar
• 2 large eggs
• 1 1/3 cups sour cream
• 1 teaspoon vanilla extract

For topping:

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

For cake:

1. 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.
2. 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.
3. Add sour cream and vanilla extract and beat just until blended. Add flour mixture in 3 additions, beating just until incorporated after each addition.
4. 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).
5. 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.
6. Cut cake into squares and serve slightly warm or at room temperature.