Ingredients:

  • 1/2 cup all-purpose flour
  • 1/3 cup light brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 4 tbsp unsalted butter, cold and cubed
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 cup full-fat sour cream
  • 1/2 cup whole milk
  • 2 tbsp melted butter
  • 1/4 cup brown sugar
  • 1 tbsp ground cinnamon
  • 1/4 tsp ground nutmeg

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch square pan and line it with parchment paper.
  2. In a medium bowl, whisk together 1/2 cup flour, 1/3 cup brown sugar, 1 tsp cinnamon, and 1/4 tsp nutmeg.
  3. Use a pastry cutter or fork to work 4 tbsp cold butter into the streusel mixture until it forms pea-sized crumbs; refrigerate until needed.
  4. Sift together 2 cups flour, 1 tbsp baking powder, 1/2 tsp salt, and 1/2 tsp nutmeg in a bowl.
  5. In a large bowl, beat 1/2 cup softened butter and 3/4 cup granulated sugar until light and fluffy.
  6. Beat in 3 eggs, 1 tsp vanilla extract, and 1/2 tsp almond extract.
  7. Mix in 1 cup sour cream and 1/2 cup whole milk until smooth.
  8. Gradually stir the sifted dry ingredients into the wet mixture until combined.
  9. Spread half of the batter into the prepared pan.
  10. Combine 2 tbsp melted butter, 1/4 cup brown sugar, 1 tbsp cinnamon, and 1/4 tsp nutmeg; swirl this ripple layer over the batter.
  11. Spread the remaining batter over the ripple and top with the chilled streusel crumbs.
  12. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.