Make the Topping

1. In a small bowl, add the granulated sugar (1/4 cup), ground cardamom (1 teaspoon), and ground cinnamon (1/4 teaspoon).
2. Combine using a fork until it’s all the same color.
3. Set aside until the cake batter has been added to the pan.

Make the Cake

1. Preheat the oven to 350 Fahrenheit and grease a 9-inch x 9-inch metal cake pan. For easy removal, you can also line the cake pan with parchment paper.
2. In a medium mixing bowl, whisk together the vegetable oil (4 Tablespoons), eggs (3), sour cream (1/2 cup), and vanilla extract (1 Tablespoon).
   These are your wet ingredients.
3. In the bowl of a stand mixer fitted with the whisk attachment, whisk together the granulated sugar (3/4 cup), cake flour (2 cups – spooned and leveled), baking powder (1/2 teaspoon), kosher salt (1/2 teaspoon), ground cardamom (1 Tablespoon), and ground cinnamon (1 teaspoon). I typically do this on low-medium speed for about one minute.
   These are your dry ingredients.
4. Add the softened unsalted butter (16 Tablespoons) to the dry ingredients and whisk together on medium speed until you get a sandy mixture. You may need to knock the butter out of the whisk at the beginning. By the end, there shouldn’t be any buttery pieces larger than a peppercorn.
5. With the mixer on low speed, pour the wet ingredients into the bowl. Once all of the wet ingredients have been added, mix on medium speed until you have a smooth batter.
6. Pour the cake batter into the prepared cake pan and smooth the top using a spatula or the back of a spoon.
7. Sprinkle the topping evenly over the cake batter. I’ve found using my hands gives the most even distribution.
8. Bake for about 25-30 minutes, or until the cake doesn’t jiggle when you give it a gentle shake.
9. Allow to cool (preferably on a wire rack) until you can handle the pan with your bare hands, about 15-30 minutes. Be careful not to burn yourself!
10. Enjoy!

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