Ingredients
For the Cake:
1 (1/4 ounce) package active dry yeast
1/4 cup warm water (105-110°F)
1/3 cup, plus one teaspoon sugar (about 2 1/2 ounces)
2 cups (about 10 ounces) all-purpose flour
1/3 cup (about 2 1/2 ounces) about light brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (about 4 ounces) sour cream
1 large egg
1 1/2 teaspoons grated lemon zest
2 teaspoons pure vanilla extract
8 tablespoons (1 stick) unsalted butter, cut into tablespoons and softened
For the Fruit Topping:
3 1/2 ounces strawberries
3 1/2 ounces rhubarb, cut into one-inch pieces
1 tablespoon sugar
1 ounce orange juice
1 teaspoon vanilla
2 tablespoons corn starch
For the Crumb Topping:
6 tablespoons butter, cut into tablespoons
1/4 cup brown sugar
2 tablespoons sugar
1 cup flour
1/2 teaspoon ginger
1/2 teaspoon cinnamon