Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1 tsp (5g) baking powder
  • ½ tsp (2g) baking soda
  • 1 tsp (5g) salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 cup (240ml) sour cream
  • ½ cup (100g) brown sugar, packed
  • 1 tbsp (8g) ground cinnamon
  • ½ cup (60g) all-purpose flour
  • ⅓ cup (40g) rolled oats
  • ¼ cup (50g) granulated sugar
  • ¼ cup (56g) unsalted butter, melted
  • 1 tsp (5g) ground cinnamon

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour the baking pan.
  2. In a small bowl, combine brown sugar and ground cinnamon. Set aside.
  3. In another bowl, mix flour, oats, granulated sugar, melted butter, and ground cinnamon until crumbly. Set aside.
  4. In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract. Alternate adding flour mixture and sour cream, mixing until just combined.
  5. Pour half of the batter into the prepared pan. Evenly sprinkle the cinnamon filling on top. Add the remaining batter and smooth it out gently.
  6. Sprinkle the streusel mixture evenly over the top.
  7. Bake in the preheated oven for 35-40 minutes, or until golden brown and a toothpick inserted in the centre comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Serve warm or at room temperature.