(courtesy of L.A. Bakery Café & Eatery in Carson City. Makes 12, 3-by-3-inch square cuts of cake)
3.13 ounces unsalted butter, softened
3.13 ounces canola oil
9 ounces (about 1.13 cups) sugar
2½ teaspoons vanilla extract
4 eggs
1¼ cups sour cream
2¾ cups pastry flour
2½ teaspoons baking powder
⅝ teaspoon baking soda
1¼ teaspoons sea salt
For cinnamon crumb topping
3 ounces (about ⅔ cup) pastry flour
4½ ounces (almost ¾ cup) brown sugar
2½ teaspoons cinnamon
4 tablespoons butter, melted
First, mix butter, canola oil, and sugar until creamy. Then, add vanilla extract and eggs. Mix in sour cream. Add pastry flour, baking powder, baking soda, and salt to mixture. Pour 16 ounces (about 2 cups) of batter into 9-by-13-inch pan. For the topping, combine all ingredients until it has a crumbly consistency. Put a little of the crumb topping on top of batter in pan. Then, pour 30 ounces (about 3¾ cups) of batter atop crumb mixture, and cover with remaining crumb topping. Bake at 350 degrees F for 25 to 30 minutes.
