Streusel crumb topping
1 1/3 cups all purpose flour
1 cup packed light brown sugar
1 tsp cinnamon
1/8 tsp salt
½ cup unsalted butter (or substitute), melted
In large bowl combine flour, brown sugar, cinnamon, and salt. Whisk briefly to combine.
Add melted butter and work into dough either using hands or a fork until combined. Mixture should be crumbly, but clump together when squeezed with your fingers.
½ cup granulated sugar
½ cup light brown sugar, firmly packed
½ cup vegetable oil
1 cup plain Greek yogurt or Sour Cream
3 extra large eggs
½ tsp vanilla extract
1 ½ cups all purpose flour
2 tsp baking powder
½ tsp cinnamon
½ tsp salt
Preheat oven to 350˚F.
Prepare a loaf pan by spraying with non-stick spray, flouring, and lining with parchment paper.
In bowl of stand mixer fitted with paddle attachment, mix oil and sugars on medium high until well combined.
Stop mixer, add eggs, yogurt (or sour cream), and vanilla extract. Mix on medium high until well combined. Scrape as needed to make sure all ingredients are combined.
Stop mixer, add flour, baking powder, cinnamon, and salt. Mix on low just until dry ingredients are absorbed. Batter may still have some lumps.
Assembling Crumb Cake
Pour half of cake batter into pan. Top with half of the crumb mixture. Pour remaining cake batter over crumb layer. Top cake with remaining crumb mixture.
Bake in preheated oven for 50 minutes, or until a toothpick inserted in center of cake comes out clean.
Cool in pan for 10 minutes. Remove from pan and cool on rack. May be served while slightly warm.