In a small bowl, add the granulated sugar (¼ cup), ground cardamom (1 teaspoon), and ground cinnamon (¼ teaspoon).

Combine using a fork until it’s all the same color.

Set aside until the cake batter has been added to the pan.

Preheat the oven to 350 Fahrenheit and grease a 9-inch x 9-inch metal cake pan. For easy removal, you can also line the cake pan with parchment paper.

In a medium mixing bowl, whisk together the vegetable oil (4 Tablespoons), eggs (3), sour cream (½ cup), and vanilla extract (1 Tablespoon).These are your wet ingredients.

In the bowl of a stand mixer fitted with the whisk attachment, whisk together the granulated sugar (¾ cup), cake flour (2 cups – spooned and leveled), baking powder (½ teaspoon), kosher salt (½ teaspoon), ground cardamom (1 Tablespoon), and ground cinnamon (1 teaspoon). I typically do this on low-medium speed for about one minute.These are your dry ingredients.

Add the softened unsalted butter (16 Tablespoons) to the dry ingredients and whisk together on medium speed until you get a sandy mixture. You may need to knock the butter out of the whisk at the beginning. By the end, there shouldn’t be any buttery pieces larger than a peppercorn.

With the mixer on low speed, pour the wet ingredients into the bowl. Once all of the wet ingredients have been added, mix on medium speed until you have a smooth batter.

Pour the cake batter into the prepared cake pan and smooth the top using a spatula or the back of a spoon.

Sprinkle the topping evenly over the cake batter. I’ve found using my hands gives the most even distribution.

Bake for about 25-30 minutes, or until the cake doesn’t jiggle when you give it a gentle shake.

Allow to cool (preferably on a wire rack) until you can handle the pan with your bare hands, about 15-30 minutes. Be careful not to burn yourself!