Crumb Cake

Directions

For Crumb Topping:

1. Combine the brown sugar, sugar, cinnamon, and salt in a large mixing bowl.
2. Add melted butter and mix to combine.
3. Continuing mixing with wooden spoon or spatula and gradually add flour, mixing well. Set aside.

For Cake:

4. Preheat oven to 350°F. Grease an 8 x 8-inch baking dish using nonstick cooking spray, then line it with two overlapping sheets of parchment that hang over the sides, and grease the parchment as well.
5. Whisk together the flour, baking powder, and baking soda in a bowl. Set aside.
6. Cream together the butter and sugar in a large bowl until mixture is pale and fluffy.
7. Beat in the egg and vanilla.
8. Whisk together the milk and sour cream in a small bowl.
9. Add a third of the flour mixture to the butter mixture, stirring to combine.
10. Stir in half the milk mixture.
11. Repeat the last two steps, mixing after each addition until finally mixing in the last third of the flour mixture. Scrape the bottom and sides of the pan.
12. Pour batter into prepared baking dish in an even layer.
13. Break the crumb topping mixture into pea-size pieces, and sprinkle it evenly over the batter.
14. Bake 32–35 minutes, until a toothpick inserted into center comes out clean and the cake doesn't sink when touched in the center.
15. Cool 10 minutes.
16. Use parchment overhang to lift the cake out of pan and cool on a wire rack.