Salted crumb cake

Ingredients:

Cake

• 220 g of butter at room temperature + extra for greasing the pan
• 2 and 3/4 cups all-purpose flour, plus extra for dusting the pan
• 2 tsp baking powder
• 1 teaspoon of salt
• 0.5 tsp of soda
• 1 and 3/4 cups firmly packed light brown sugar
• 4 large eggs at room temperature
• 1.5 cups of sour milk or kefir at room temperature
• 1 tbsp natural vanilla extract

Sprinkling

• 3/4 cup crushed ribbed potato chips with salt
• 2 crispy oatmeal cookies, crushed
• 0.5 cup sweet coconut flakes
• 2 tablespoons melted butter
• 2 tablespoons firmly packed light brown sugar
• 1/4 cup chopped raisins and/or chocolate-covered nuts

Glaze and ganache

• 1/4 cup firmly packed light brown sugar
• 1/3 cup + 2 tablespoons heavy cream
• 330 g of butter at room temperature
• A pinch of salt
• 2.5 cups powdered sugar
• 110 g semi-sweet chocolate, finely chopped

Preparation:

1. Cakes: Preheat oven to 175°C.
   
   
   Butter the bottoms and sides of two 9-inch cake pans. Dust with flour and shake out any excess; set aside. In a medium bowl, whisk together the flour, baking powder, salt, and baking soda.
2. In a large bowl, beat the butter and brown sugar with a mixer on medium-high speed, scraping down the sides of the bowl, until very light and fluffy, 5 to 7 minutes. Beat in the eggs one at a time until fully incorporated; continue beating until smooth, another 1 to 2 minutes.
3. Reduce mixer speed to medium-low and beat in the flour mixture in three additions, alternating with the buttermilk and vanilla. Mix until smooth (it will look curdled at first). Stir the dough several times with a rubber spatula to ensure all the flour is incorporated.
4. Divide the batter among the prepared pans. Bake until the cakes are golden brown, the edges are pulling away from the sides of the pan, and the centers spring back when pressed, 35-45 minutes. Transfer to a wire rack and let cool in the pan for 10 minutes, then turn the cakes out onto a wire rack to cool completely.
5. While the cakes are cooling, make the topping.: Combine potato chips, cookies, coconut, melted butter, and brown sugar in a medium bowl until evenly combined.
   
   Place on a baking sheet and bake until the topping is golden brown, about 10 minutes. Let cool, then fold in the raisins and/or chocolate-covered nuts; set aside.
6. GlazeIn a small microwave-safe bowl, combine brown sugar with 2 tablespoons heavy cream; microwave, stirring once or twice, until smooth, 45 seconds to 1 minute. Let cool slightly.
7. In a large bowl, beat the butter and salt with a mixer on medium speed until creamy, about 2 minutes. Beat in the powdered sugar in two additions until smooth and fluffy. Add the brown sugar mixture; beat on medium-high speed until fluffy, another 1-2 minutes.
8. GanacheIn a microwave-safe measuring cup or bowl, combine the remaining 1/3 cup heavy cream and chopped chocolate; microwave, stirring every 30 seconds, until melted, about 1 minute.
   
   Let the ganache cool until it thickens but is still pourable.
9. Place 1 cake layer on a cake stand or serving platter. Spread 1 cup of frosting on top.
10. Add 0.5 cups of sprinkles, gently pressing them into the icing. Place the second cake layer on top. Cover the top and sides of the cake with a thin layer of icing (this is the base layer, it doesn't have to be perfect). Refrigerate until the icing has set, about 15-20 minutes.
11. Cover the cake with the remaining frosting. Press some of the remaining sprinkles onto the bottom of the cake, all the way around. Pour the ganache over the cake and gently spread it out, letting it drip down the sides. Sprinkle the cake with the remaining crunchy sprinkles.