Ingredients:

Streusel topping:
1 cup (250 mL) all-purpose flour
2/3 cup (160 mL) brown sugar, packed
1 tsp (5 mL) ground cinnamon
1/4 tsp (1 mL) salt
1/2 cup (125 mL) unsalted butter, softened

Cinnamon sugar layer:
1/4 cup (60 mL) sugar
1 Tbsp (15 mL) all-purpose flour
1/2 tsp (2.5 mL) ground cinnamon

Cake batter:
3 cups (720 mL) all-purpose flour
1 1/3 cups (330 mL) sugar
3/4 tsp (4 mL) baking powder
1/2 tsp (2.5 mL) baking soda
1/2 tsp (2.5 mL) salt
1 cup (250 mL) unsalted butter, softened
1 cup (250 mL) sour cream or plain yogurt*
1/4 cup (60 mL) milk, 1% m.f.
4 large eggs
1 Tbsp (15 mL) vanilla extract

Instructions:

Preheat the oven to 375°F (190°C) and butter or spray 9 x 13-inch baking dish or round spring
form pan.

For streusel topping:
In a small bowl, combine the flour, brown sugar, cinnamon and salt. Use a fork to mash the
butter into the mixture until completely combined and crumbly. Set aside.

For the cinnamon layer:
In another small bowl, combine the sugar, flour, and cinnamon. Set side, as well.

For cake batter:
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the
softened butter and beat on medium-low speed for 2 to 3 minutes until the mixture resembles a
coarse texture (or use a fork to mix in the softened butter).

In another medium bowl, whisk together the sour cream, milk, eggs, and vanilla until combined.
Add the wet mixture to the dry ingredients and beat on medium speed until well incorporated.

Spread half of the batter into the prepared baking dish. In an even layer, sprinkle the cinnamon
sugar over the top of the batter. Add the remaining batter on top of the cinnamon sugar. Top the
cake batter with the crumble mixture.

Bake for 70-75 minutes or until a toothpick inserted in the centre comes out clean. Cool on a
rack for 1 hour before serving.

Special Note: Cut this recipe in half and bake in an 8×8-inch dish.

* plain yogurt used for recipe analysis

Nutrients per serving:

Calories: 426
Carbohydrates: 54 g
Fat: 21 g
Protein: 7 g
Sodium: 192 mg
Fibre: 1 g