| Component | Ingredients |
| Streusel & Swirl | $1$ cup packed light brown sugar, $1/3$ cup granulated sugar, $1$ tbsp ground cinnamon, $1/4$ tsp salt, $1/2$ cup ($115\text{ g}$) melted unsalted butter, $1$ cup ($125\text{ g}$) all-purpose flour |
| Cake Batter | $2\frac{1}{2}$ cups ($315\text{ g}$) all-purpose flour, $1$ tsp baking powder, $1$ tsp baking soda, $1/2$ tsp salt, $3/4$ cup ($170\text{ g}$) softened unsalted butter, $1$ cup ($200\text{ g}$) granulated sugar, $3$ large eggs (room temp), $2$ tsp vanilla extract, $1$ cup ($240\text{ g}$) full-fat sour cream |
Instructions:
- Make the streusel: Stir brown sugar, granulated sugar, cinnamon, and salt together. Pour in melted butter and stir until smooth, then fold in flour with a fork until large, pebble-sized crumbs form. Set aside.
- Prep dry ingredients: Preheat oven to $350^\circ\text{F}$ ($175^\circ\text{C}$) and grease a $9\times 13$-inch pan. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- Cream butter and sugar: Beat softened butter and granulated sugar on medium-high for 3 minutes until pale and fluffy. Add eggs one at a time, beating well after each, then mix in vanilla.
- Combine batter: Alternate adding the flour mixture and sour cream in three additions, starting and ending with flour. Mix just until no dry streaks remain.
- Layer and bake: Spread half the batter into the pan and sprinkle with half the streusel. Gently dollop and spread the remaining batter on top, then scatter the remaining streusel over the surface. Bake for 40–45 minutes until a toothpick inserted in the center comes out clean.
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