|2 tsp||ground cinnamon|
|115 g||unsalted butter (room temperature)|
|1½ tsp||baking powder|
|½ tsp||baking soda|
|1 tsp||vanilla extract|
|300 g||sour cream|
|50 g||brown sugar|
|150 g||dark brown sugar|
|50 g||raw sugar|
|200 g||unsalted butter (melted)|
Preheat the oven to 175°C/350°F. In the bowl of a stand mixer, cream the butter and sugar together until very light and fluffy. Add eggs one at a time, mixing well in between. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Put the mixer on low speed and add some of the flour mixture to the butter mixture. Add the vanilla and gradually add in sour cream and flour until just combined. When ready, transfer the batter to a greased baking pan.
To make the topping, roughly chop the walnuts. Add cane sugar, brown sugar, cinnamon, salt, and chopped walnuts to a bowl and mix well. Add warm melted butter and use your hands to combine. Add flour and use a fork to combine until large clumps form. Chill in the fridge for approx. 10 min. or until cold.
Bake the cake at 175°C/350°F for approx. 20 min. Remove the cake from the oven and quickly sprinkle the topping evenly over the cake, making sure not to break up the clumps too much. Return the cake to the oven and continue to cook for approx. 30 min. or until a toothpick comes out clean. Let cool completely and then cut into squares. Enjoy!