Make the Topping-
In a medium bowl, combine all topping ingredients
except butter. Whisk to blend.
Gradually stir in the melted butter, using a large
fork or spatula to mix. When all the butter has
been incorporated and the mixture looks like wet
sand, squeeze small clumps together to make large
crumbs ranging in size from that of a pea to that
of a grape. Set aside.
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Make the Cake-
In another medium bowl, whisk together flour,
baking powder, baking soda and salt.
In a large bowl, cream butter and sugar together
until light. Beat in eggs, one at a time, followed
by vanilla extract. With the mixer set on a low
speed (or by hand), alternately add in flour and
sour cream in two or three additions. When no
streaks of flour remain, pour into prepared pan.
Top evenly with crumb mixture.
Bake at 350F for about 45 minutes, or until a
toothpick inserted into the center comes out
clean.
Cool on a wire rack before slicing.
Serves 9-12
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