For the Crumb Topping:

In a medium sized bowl, sugar, and salt, and stir until combined.

Add the melted butter and then cake flour and mix (hands work best for this). Set aside.

For the Cake:

Preheat oven to 325F.

Spray baking spray 4 mini loaf pans and sprinkle sugar in each one. Coat both the sides and bottom of each pan with sugar. Set aside.

Using a stand mixer with a paddle attachment cream together the butter and sugar until light and fluffy, about 3 minutes.

In a separate bowl add the milk, sour cream, vanilla extract, sweet dough emulsion extract, and eggs and whisk until fully combined.

In another bowl add flour, baking powder, baking soda, and salt.

Alternate adding dry ingredients, then wet, then dry, then wet, and finish with dry.

Mix on low until fully combined. Be careful to not over-mix.

Using a regular size ice cream scoop evenly distribute the batter among the four pans.

Evenly divide crumb topping (as evenly as you can) into pieces over top of the batter.

Bake for 30-35 minutes depending on your oven.

Check by using a wooden skewer or knife to see if it comes out clean.

Let cool on wire rack.

While cooling make glaze.

For the Glaze:

Simply whisk together the milk, sweet dough emulsion extract, butter, and powdered sugar in a medium bowl.

When cakes are cool pour glaze over the top of them.

Top with sprinkles if desired.

Let glaze firm up.