Ingredients
STREUSEL
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½ cup all-purpose flour
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½ cup firmly packed brown sugar
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½ cup granulated sugar
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Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
6 tablespoons
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1 teaspoon ground cinnamon
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½ teaspoon salt
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Pinch ground nutmeg
CAKE
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1 cup granulated sugar
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Vermont Creamery Unsalted Cultured Butter - 82% Butterfat, softened
½ cup
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3 large eggs
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1 cup sour cream
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½ cup milk
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1 tablespoon vanilla extract
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2 ¼ cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon salt
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¾ teaspoon ground cinnamon
Directions
- Heat oven to 375ºF. Butter 13x9-inch baking pan or spray with cooking spray.
- Combine all streusel ingredients in medium bowl. Use your fingers to pinch ingredients together to form crumbs; set aside.
- Combine 1 cup granulated sugar and 1/2 cup butter in bowl of stand mixer (or large bowl if using hand mixer). Beat at medium-high speed, stopping occasionally to scrape bowl, 3 minutes or until light yellow. Add eggs, 1 at a time, beating well after each addition.
- Whisk together sour cream, milk and vanilla in small bowl. Beat into egg mixture. Whisk together flour, baking powder, 1 teaspoon salt and 3/4 teaspoon cinnamon in medium bowl; gradually beat into batter, stopping occasionally to scrape bowl, 3 minutes or just until no lumps of flour remain. Pour batter into prepared pan; smooth into even layer. Sprinkle streusel evenly over top. Bake 35-40 minutes or until cake tester inserted into center of cake comes out clean.
