Ingredients
1cupall-purpose flour,plus 2 tbsp
⅓cuplight brown sugar,packed
⅓cupgranulated sugar
1tspcinnamon,ground
¼tspsalt
½cupbutter,unsalted, melted
1cupall-purpose flour
¾tspbaking powder
⅛tspbaking soda
¼tspsalt
5tbspbutter,unsalted, softened
½cupgranulated sugar
1egg,large
1tspvanilla extract
¼cupmilk
¼cupsour cream
Preparation
Preheat oven to 350 degrees F. Butter an 8×8-inch baking dish then line with 2 sheets of parchment, butter parchment.
In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon and salt. Pour in melted butter and stir to combine.
Slowly add flour and mix with wooden spoon or a spatula until no streaks of flour remain. Set aside to rest while cake batter is prepared.
In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy. Mix in egg and vanilla. In liquid measuring cup used to measure milk, whisk together sour cream with milk.
Add in ⅓ of the flour mixture to the butter mixture and blend just until combined, then add ½ of the milk mixture and mix just until combined. Repeat process once more, then end by mixing in last ⅓ of the flour mixture until nearly combined. Scape down sides and bottom of bowl using a rubber spatula and fold batter to fully incorporate.
Pour batter into prepared baking dish and spread into an even layer. Break crumb mixture into pea size crumbs and drop evenly over batter.
Bake in preheated oven for 32 to 35 minutes until toothpick inserted into center comes out free of batter and cake doesn’t sink when touched in center.
Cool in cake pan for 10 minutes, then using parchment overhang lift cake from pan and cool on a wire rack.
Serve and enjoy.
