ADVERTISEMENT
1. Preheat and Prepare the Pan:
• Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.
2. Make the Crumb Topping:
• In a medium bowl, stir together the all-purpose flour, brown sugar, granulated sugar, ground cinnamon, and salt using a fork.
• Drizzle the melted butter over the mixture and stir with a fork until crumbly. Set aside.
3. Prepare the Dry Ingredients for the Cake:
• In another medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
4. Cream the Butter and Sugar:
• Using a stand mixer or a hand mixer, beat the softened butter and granulated sugar on high speed until creamy and smooth.
• Reduce the speed to low and add the eggs one at a time, mixing just until combined.
• Add the sour cream and vanilla extract, mixing until just incorporated.
5. Combine the Wet and Dry Ingredients:
• With the mixer on low, gradually add the flour mixture in three intervals, mixing just until combined. Scrape down the sides of the bowl and the beater as needed.
6. Assemble the Cake:
• Spoon the cake batter into the prepared baking pan, smoothing it with an offset spatula.
• Evenly sprinkle the prepared crumb topping over the cake batter.
7. Bake:
• Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
8. Cool and Serve:
continued on the next page
ADVERTISEMENT
