Ingredients:

  • 1/2 cup (100g) granulated sugar (for crumb topping)
  • 1/4 cup (30g) all-purpose flour (for crumb topping)
  • 1/4 teaspoon ground cinnamon (for crumb topping)
  • 1/4 cup (57g) cold unsalted butter, cut into small cubes (for crumb topping)
  • 1 1/2 cups (192g) all-purpose flour (for cake)
  • 1 teaspoon baking powder (for cake)
  • 1/2 teaspoon baking soda (for cake)
  • 1/4 teaspoon salt (for cake)
  • 1/2 cup (113g) unsalted butter, softened (for cake)
  • 3/4 cup (150g) granulated sugar (for cake)
  • 2 large eggs (for cake)
  • 1 teaspoon vanilla extract (for cake)
  • 1 cup (240ml) sour cream (full-fat preferred) (for cake)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
  2. In a medium bowl, combine sugar, flour, and cinnamon (for crumb topping). Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside in the fridge.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt (for cake).
  4. In a large bowl, cream together the softened butter and sugar (for cake) until light and fluffy.
  5. Beat in the eggs one at a time, then stir in the vanilla extract (for cake).
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Pour the batter into the prepared cake pan. Sprinkle the crumb topping evenly over the batter.
  8. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.