# What You'll Need:
→ Streusel Topping
01 - 1/2 cup packed light brown sugar
02 - 1/3 cup all-purpose flour
03 - 1 teaspoon ground cardamom
04 - 1/4 teaspoon ground cinnamon
05 - 1/8 teaspoon fine sea salt
06 - 3 tablespoons unsalted butter, cold and cubed
→ Cake Batter
07 - 1 1/2 cups all-purpose flour
08 - 1 1/2 teaspoons baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon fine sea salt
11 - 1 teaspoon ground cardamom
12 - 1/2 cup unsalted butter, softened
13 - 3/4 cup granulated sugar
14 - 2 large eggs, room temperature
15 - 2 teaspoons pure vanilla extract
16 - 2/3 cup sour cream
17 - 1/4 cup whole milk
# Steps to Follow:
01 - Preheat oven to 350°F. Grease a 9-inch square baking pan and line with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, mix brown sugar, flour, cardamom, cinnamon, and salt. Add cold butter and rub with fingers or pastry cutter until mixture forms clumps. Refrigerate until ready to use.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cardamom.
04 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix in vanilla extract.
05 - On low speed, add half of flour mixture to butter mixture, followed by sour cream and milk. Add remaining flour mixture and mix just until combined. Do not overmix.
06 - Spread batter evenly into prepared pan. Sprinkle streusel topping evenly over batter.
07 - Bake for 38 to 42 minutes, or until a toothpick inserted in center comes out clean and top is golden brown.
08 - Cool cake in pan for 15 minutes, then use parchment overhang to lift out. Cool completely on wire rack before slicing.
