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Begin by making the crumble topping. In a bowl, mix together the brown sugar, granulated sugar, melted butter, ground cinnamon, kosher salt, and vanilla extract.
Using your hands, blend in the all-purpose flour until the mixture has a crumbly texture.
In a separate large bowl, cream the softened butter and sugar together until smooth.
Add the eggs and vanilla extract to the creamed mixture, mixing until well combined.
Stir in the sour cream; the mixture may appear slightly curdled, which is normal.
Sift in the all-purpose flour, baking powder, baking soda, and salt, then gently fold the ingredients together without overmixing.
Incorporate the milk into the batter until it reaches a smooth but thick consistency.
Prepare your baking pans by greasing them and lining with crumpled parchment paper.
Pour half of the cake batter into the prepared pans.
Sprinkle a layer of the crumble topping over the batter and gently press it down.
Spread the remaining cake batter on top of the crumble layer.
Add more crumble topping on top, pressing it down slightly to ensure it adheres during baking.
Bake in a preheated oven at 350 degrees for about 35 to 40 minutes, or until a toothpick inserted comes out clean.
Allow the coffee cake to cool to room temperature before serving.