Ingredients:
For the Filling:
· 3 tablespoons butter softened
· 1 tablespoon cinnamon
· 1/2 cup flour
· 1/2 cup packed brown sugar
· Pinch Salt
For the Streusel Topping:
· 5 tablespoon butter, softened
· 1/2 cup flour
· 1/4 cup packed brown sugar
· 1 tablespoon cinnamon
· Pinch Salt
For the Cake:
· 2 cups all-purpose flour
· 1 teaspoon baking powder
· 1/2 teaspoon salt
· 1 stick unsalted butter, softened
· 1 cup sugar
· 2 large eggs
· 1 cup sour cream
· 2 teaspoons vanilla extract
For the Drizzle:
· 1 cup confectioners' sugar
· 2 tablespoons butter, melted
· 1 to 2 tablespoons milk (or hot water, for desired consistency)
· 1 teaspoon vanilla extract
· Optional: 1 Vanilla Bean, Scraped
Instructions:
1. Preheat the oven to 350°. Spray a 9” pan, line with parchment, then spray again, coating parchment. Set aside until ready to use.
2. For the filling: In a bowl, using your fingers, combine the flour, brown sugar, cinnamon and salt. Add the butter and mix in until crumbly.
3. For the streusel: In a bowl, using your fingers, combine the flour, brown sugar, cinnamon and salt. Add the butter and mix in until crumbly.
4. For the cake: In a bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl or stand mixer, beat the butter and sugar at medium-high speed until light, 3 minutes. Beat in the eggs 1 at a time; beat in the sour cream and vanilla. Add the dry ingredients and beat at low speed until incorporated.
5. Spread half of the batter in the pan. Add the filling in an even layer. Carefully top with remaining batter. Scatter the streusel crumbs on top. Bake the cake for 30-45 minutes, or until a toothpick inserted in the center comes out clean. Cool.
6. While cake is cooling, mix together drizzle ingredients. While warm (but not hot), drizzle with glaze and let cool for glaze to set. Serve and enjoy!