Preheat oven to 350°F and position rack in the center

Butter a 13x9-inch baking pan

Make the coffee ribbon by mixing 3 tablespoons packed light brown sugar, 2 teaspoons ground cinnamon, and 1 tablespoon instant coffee granules

Make the crumb topping by mixing 1 ¼ cups all-purpose flour, ½ cup packed light brown sugar, 2 teaspoons instant coffee granules, ¾ teaspoon ground cardamom, and ¼ teaspoon kosher salt

Work 1 stick of room temperature unsalted butter into the crumb topping mixture until it resembles coarse crumbs with no floury spots

In a bowl, combine 3 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, 1 ½ teaspoons kosher salt, and ½ teaspoon baking soda

In another bowl, mix ½ cup brewed coffee, 1 tablespoon instant coffee granules, 2 teaspoons vanilla extract, and ⅔ cup sour cream

In a stand mixer, cream together 12 tablespoons room temperature unsalted butter, 1 cup granulated sugar, ¾ cup packed light brown sugar, and ¼ cup neutral oil until pale and fluffy

Add 4 large eggs one at a time to the butter mixture, mixing well after each addition

Alternately add the dry ingredients and wet ingredients to the butter mixture, starting and ending with dry ingredients

Fold the batter by hand with a spatula until evenly mixed with no floury spots

Spread half of the batter into the prepared pan

Sprinkle the coffee ribbon mixture evenly over the first layer of batter

Spread the remaining batter over the ribbon layer

Scatter the crumb topping over the batter

Bake at 350°F for approximately 40 minutes until a cake tester comes out clean

Allow the cake to cool before serving