CRUMB TOPPING:
2 tablespoons packed brown sugar
scant 3 Tablespoons all-purpose flour
1 tablespoon unsalted butter -- cut into pieces
2 tablespoons toffee bits -- (2 to 3)
1/4 teaspoon cinnamon -- optional
approx. 1/4 t. fresh ground nutmeg -- optional

CAKE:
1 1/4 cups plus 2 T. all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter -- softened
3/4 cups granulated sugar
1 large egg plus 1 large egg white
1 teaspoon pure vanilla extract
1/4 cup low-fat buttermilk
1/2 cup sour cream
1 smashed over-ripe banana (1/3 to 1/2 cup)

MAKE THE CRUMB TOPPING: In a small bowl, combine all topping ingredients except toffee bits. Cut the butter in with a pastry blender. Stir in the toffee bits.

MAKE THE CAKE: Preheat the oven to 350°. Spray an 8 or 9-inch cake pan with vegetable oil cooking spray. In a medium bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl, using a mixer, beat the butter until creamy. Add the granulated sugar and beat at medium speed until light and fluffy. Then beat in the egg, egg white, and vanilla. Add the sour cream, buttermilk, and banana; beat at low speed just until blended. Add the dry ingredients and beat just until smooth. Scrape the batter into the prepared pan and smooth the top.

Sprinkle the crumb topping evenly over the batter and bake for approx. 35 minutes (sorry I don't remember the exact time), or until the crumb cake is golden and a toothpick inserted in the center comes out with moist crumbs attached.

Misc Poster Notes: I cut the original recipe in half and decreased the butter by half and replaced it with buttermilk. I used an 8 inch cake pan, but think a 9 inch pan would also work fine.

Stacy's Notes: Made Jan 2004 - really good! A nice crumb cake. I halved and made in one 9-inch round pan. Used low-fat sour cream and all other ingredients the same (I did use cinnamon and nutmeg in topping). Cooked approx 30 min at 350º