Red Currant Bakery

Cinnamon Brown Sugar Crumb
0 In a medium mixing bowl, add in the butter, both sugars, cinnamon, salt, and vanilla. Use a fork to smush it all together until smooth. 
2 Add in the flour and again use the fork to smush the flour into the wet ingredients until no more dry flour is visible. Set aside.
Sour Cream Cake
4 Preheat the oven to 350 F and place a rack in the center.
5 Line a 9"x9" square metal pan with a sheet of parchment that goes up two opposing sides.
6 In a medium bowl add in the butter, sugar, salt, almond and vanilla extracts. Beat on high for 4 minutes (a full four minutes please) until light and fluffy.
7 Add in the eggs, one at a time, mixing until fully combined each time.
8 Spoon in the sour cream and mix briefly until combined.
9 Lastly, add in the flour and baking powder. Use a flat rubber spatula to fold the dry ingredients into the wet until completely mixed.
Assemble & Bake
11 Pour about 550 grams of the cake batter into the pan. Smooth it out with a mini offset spatula or the same rubber spatula.
12 Sprinkle about 275-300 grams of the streusel on top in an even layer.
13 Spoon the remaining cake batter over the streusel and then use the same mini offset spatula to carefully spread the cake batter over the streusel. Do your best not to let the streusel combine with the cake batter.
14 Sprinkle the remaining streusel over the top of the cake.
15 Bake the cake in the hot oven for 30 minutes. After 30 minutes, rotate the cake and bake again for another 20 minutes until golden brown on the edges and set in the center. The center might not look completely done but it is, don't bake it longer (maybe 2 more minute max).
16 Take the pan out of the oven and leave it to cool for at least 15 minutes. Use the parchment to lift the cake out and optionally dust it with powdered sugar.
17 Cut into any size or shape you want and store leftovers in an airtight container at room temperature.