Ingredients
2 cups all purpose flour
1 1/3 cups brown sugar
1/2 teaspoon salt
1 tablespoon cinnamon, ground
12 tablespoons butter
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup butter
3/4 cup granulated sugar
3/4 cup brown sugar
3 eggs, large
1 cup sour cream
1 1/2 teaspoons vanilla extract
Preparation
Streusel~In a food processor combine the flour, brown sugar and cinnamon thoroughly. Cut butter into small chunks(tablespoon-ish) and place in food processor.(Or may be done with a pastry blender, or just by working with hands) Pulse until mixture is in small pebble-like bits. Set aside and make cake. Butter & flour 9x2" springform pan(Spraying with Baker’s Joy is easiest)Also may line bottom of pan with parchment. Preheat oven to 350*Cake Batter1)Sift flour, baking powder and baking soda into medium bowl.2) Using electric mixer, beat butter and sugars in large bowl until fluffy. Add eggs 1 at a time, beating just until combined after each addition. Mix in sour cream and vanilla.3) Add flour mixture and(do this part by hand) stir until blended. Spoon batter into prepared pan. Smooth till even.4) Sprinkle half of the streusel on top of cake. 5)Bake cake (on middle rack of oven) for about 20 minutes. Remove from oven and with the back of a fork, push all streusel under batter. Then sprinkle the remaining streusel evenly on top and continue to bake 40 minutes. Check for doneness until toothpick inserted near center of cake comes out clean, about 1 hour(may vary, if not done, continue baking and check in 10 minute intervals). Cool cake on cooling rack in pan 20 minutes. Cut around pan sides to loosen cake. Remove outside ring of springform pan and leave on rack until cool, then slide off bottom of pan onto serving platter. (Can be prepared 1 day ahead. Wrap and store at room temperature.)
