- 1/2 cup (99.5g) granulated sugar
- 1/8 teaspoon salt (if you use unsalted butter)
- 1/2 cup (60.5g) King Arthur Unbleached All-Purpose Flour
- 1/2 tablespoon cinnamon
- 3 tablespoons (42.5g) butter, melted
- 1/2 cup (106.5g) brown sugar, packed
- 3/4 tablespoons cinnamon
- 6 tablespoons (85g) butter, at room temperature, at least 65°F
- 1/2 teaspoon salt (3/4 teaspoons if you use unsalted butter)
- 3/4 cups (149g) granulated sugar
- (35.5g) brown sugar, packed
- 1 1/4 teaspoons baking powder
- 1 teaspoons vanilla extract
- 2 medium eggs, at room temperature
- 6 Tbsp (85g) sour cream or plain yogurt, at room temperature
- 2/3 cup (141.5g) milk (anything from skim to whole), at room temperature
- 1 3/4 cup (227g) All-Purpose Flour
- Preheat the oven to 350°F. Lightly grease a 9″ round (or square) cake pan.
- Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring until well combined. Set the topping aside.
- Make the filling by mixing together the brown sugar + cinnamon. Set it aside.
- To make the cake, in a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don’t need to whisk out all the lumps.
- Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
- Pour/spread half the batter into the prepared pan, spreading all the way to the edges. Then sprinkle the filling evenly on the batter.
- Add the remaining batter over the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling and batter thoroughly; just swirl the filling through the batter.
- Sprinkle the streusel topping over the batter in the pan.
- Bake the cake until it’s a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 45-55 minutes for a 9″ round pan. When pressed gently in the middle, the cake should spring back.
- Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.
Adapted from this recipe.