Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting the pan
  • ¾ cup (150g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 1 large egg
  • ¾ cup (177ml) sour cream or plain yogurt
  • 1 teaspoon vanilla extract
  • ½ cup (100g) packed light brown sugar
  • ¼ cup (30g) all-purpose flour
  • ¼ cup (57g) unsalted butter, cold and cubed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • Pinch of salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour your cake pan.
  2. Combine brown sugar, flour, cold cubed butter, cinnamon, nutmeg (if using), and salt in a bowl. Cut in the butter with a pastry blender or fork until the mixture resembles coarse crumbs. Set aside.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk together melted butter, egg, sour cream (or yogurt), and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix!
  6. Pour half of the batter into the prepared pan. Sprinkle half of the streusel topping evenly over the batter. Pour the remaining batter over the streusel and top with the remaining streusel.
  7. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar (optional) and serve.