For the streusel topping:

• 1 3/4 cups all-purpose flour, or 1 1/2 cups of Kamut flour

• 3/4 cup brown sugar, packed

• 1/2 teaspoon gray salt

• 2 tablespoons ground cinnamon

• 1/2 cup salted butter, melted      

For the cake:

• 3 cups all-purpose flour, or 2 3/4 cups of Kamut flour 

• 2 teaspoons baking powder

• 3/4 teaspoon baking soda

• 1 teaspoon gray salt

• 1 cup salted butter, at room temperature

• 1 1/2 cups granulated sugar

• 4 large eggs, at room temperature

• 1 1/2 cups sour cream, at room temperature

• 1 1/2 tablespoons vanilla

For the filling:

• 1 cup flour 

• 1/2 cup melted butter 

• 3/4 cup brown sugar 

• 2 teaspoons of cinnamon 

• 1/2 teaspoon gray salt 

For the vanilla glaze:

• 1 cup confectioners’ sugar

• 2 tablespoons heavy cream

• 1/2 teaspoon pure vanilla 


Preheat the oven to 350 degrees F. Grease a 9×13-inch baking pan with butter and sprinkle sugar and cinnamon set aside.

To make the streusel, in a medium bowl, mix together the flour, brown sugar, salt, cinnamon and melted butter until it resembles coarse crumbs. Use your hands to mix to form larger crumb pieces. You want it to be crumbly. Set aside.

Do the same with the filling in a separate bowl.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In the bowl of stand mixer or using a hand mixer, cream the butter and sugar together until creamy and smooth, about 2 minutes. You might need to stop the mixer and scrape down the sides of the bowl with a spatula.

With the mixer on medium speed, add 1 egg at a time and beat until combined. Mix in the sour cream and vanilla extract. Scrape down the sides and the bottom of the bowl with a spatula as needed.

Turn off the mixer and add in all of the dry ingredients. Mix on low until just combined. Do not overmix. It is OK if there are still a few streaks of flour.

Spread half of the batter into the prepared pan. Cover the filling with the remaining cake batter and smooth out. Sprinkle the remaining streusel over the batter. Sprinkle with a dusting of gray salt. 

Bake for 45 to 55 minutes, checking with a toothpick 30 minutes into baking. 

Serve warm with the icing on top.

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