Sour Cream Streusel Crumb Cake

Preheat oven to 350 degrees Fahrenheit.

Spray a 9-inch tube pan, preferably with a false bottom, with nonstick cooking spray and flour bottom and sides, dumping out the excess.

In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt until well blended. Set aside.

In the bowl of an electric mixer, using the paddle attachment, cream the softened butter and sugar on medium-high speed until light.

Add eggs one at a time, incorporating each before adding the next, and followed by the vanilla.

On low speed, add 1/3 of the dry ingredients and blend well.

Add ½ of the sour cream followed by another 1/3 of the dry ingredients. Add remaining sour cream, followed by the remaining 1/3 of the dry ingredients and blend until mixture becomes a smooth batter, scraping down the sides as necessary.

In a medium mixing bowl, combine all the filling ingredients until well blended.

Pour approximately ½ of batter into the prepared tube pan and smooth the batter so it is spread evenly around the bottom of the pan using an offset spatula or spoon.

Sprinkle the filling evenly over the batter.

Pour remaining ½ of batter over the filling and evenly spread.

Place the tube pan on a sheet pan. bake for approximately 40-50 minutes or until a knife inserted in the center comes out clean.

In a small bowl, combine all crumb topping ingredients and mix with your fingers until small clumps form.

Remove cake from oven and sprinkle crumb topping evenly over cake. Return to oven and bake for 10 more minutes. Remove cake from oven and allow to cool in the pan.

Remove the cake from the pan and set right-side-up onto a serving platter.

In a small bowl, whisk together sugar, vanilla, and enough milk or cream to create a thick but pourable glaze.

Using a small spoon or whisk, drizzle glaze over the cake. Allow glaze to set before serving.