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1
Preheat the oven to 350 degrees F and position the rack in the center.
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2
Butter the sides and bottom of a glass 9-by-13-inch pan.
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3
You can use a metal pan, but the edges of the cake may turn crispy (although that is not traditional, it is not an altogether bad thing).
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4
To make the crumb topping:
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5
In a medium bowl, stir together both sugars, the salt, and cinnamon.
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6
Add the melted butter and whisk until combined.
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7
Fold in the flour until it is absorbed and set the mixture aside.
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8
To make the cake:
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9
Sift the flour, baking powder, baking soda, and salt together in a medium bowl.
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10
Set aside.
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11
In the bowl of a standing mixer fitted with the paddle attachment, cream the butter until it is completely smooth and ribbonlike.
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12
Serape down the bowl and add the sugar.
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13
Beat the mixture until it starts to look fluffy.
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14
Add the eggs, one at a time, and beat until incorporated.
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15
Scrape down the sides of the bowl and mix again for 30 seconds.
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16
Add the sour cream and vanilla and beat just until incorporated.
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17
Add the dry ingredients in three parts, scraping down the bowl before each addition, beating only until it is just incorporated.
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18
To assemble the cake:
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19
Pour the batter into the prepared pan.
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20
Use your hands to scoop up a handful of the topping and make a fist.
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21
The topping should hold together.
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22
Break off in chunks and drop them over the cake.
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23
Repeat to use all the topping.
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24
Remember, the topping layer will look outrageously thick.
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25
Bake the cake for 45 to 65 minutes, or until a toothpick inserted in the middle comes out clean.
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26
Rotate the pan two times during the baking process.
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27
Cool the entire pan on a wire rack for about 30 minutes before serving.
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28
The cake will last for 3 days, tightly covered, at room temperature.
