INGREDIENTS:
topping
- 1 cup (packed) dark brown sugar
- 1/2 cup sugar
- 1 1/2 tablespoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted, warm
- 2 1/2 cups all purpose flour
cake
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 large eggs
- 1 1/3 cups sour cream
- 1 teaspoon vanilla extract
PREPARATION
topping:
- Mix both sugars, cinnamon, and salt in medium bowl and whisk to blend. Add warm melted butter and stir to blend. Add flour and toss with fork until moist clumps form. Set aside.
cake
- Position rack in center of oven and preheat to 350°F. Butter 13x9x2-inch glass baking dish. Sift flour, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat room-temperature butter in large bowl until smooth. Add sugar and beat until light and fluffy. Add eggs 1 at a time, beating until well blended after each addition. Add sour cream and vanilla extract and beat just until blended. Add flour mixture in 3 additions, beating just until incorporated after each addition. Transfer cake batter to prepared baking dish; spread batter evenly with rubber spatula or offset spatula. Bake 20 minutes. Remove and sprinkle on crumbs. Bake an additional 25-30 mins. Crumbs will sink in some spots-don’t worry!!!!
- Cool cake in dish on rack at least 30 minutes. Cut and dust with powdered sugar.
recipe adapted from Bon Appetit
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