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2 ½ cups all-purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup sour cream

¾ cup brown sugar

½ cup all-purpose flour

1 tsp ground cinnamon

¼ tsp nutmeg (optional, but recommended!)

⅓ cup unsalted butter, melted

1 cup powdered sugar

2 tbsp milk

½ tsp vanilla extract

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1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.

2. In a small bowl, combine brown sugar, flour, cinnamon, and nutmeg. Pour in melted butter and mix until crumbly. Set aside.

3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

4. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

5. Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream. Start and end with the dry ingredients. Be careful not to overmix.

6. Spread half of the batter into the prepared baking dish. Sprinkle with half of the streusel mixture. Gently spread the remaining batter on top and finish with the rest of the streusel.

7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for at least 15 minutes.

8. Whisk together powdered sugar, milk, and vanilla extract. Drizzle over the cooled cake before serving.

A Few Tips Before You Bake

Use Room Temperature Ingredients: This ensures the batter mixes evenly, giving you a perfectly fluffy cake.

Don’t Overmix: When combining the wet and dry ingredients, stir until just combined to avoid a dense cake.

Layer for Extra Streusel: Divide the batter in half and sprinkle some streusel in the middle before topping with the rest of the batter. Double the deliciousness!

Test for Doneness: Insert a toothpick into the center of the cake; it should come out clean or with a few crumbs (but not wet batter).