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Preheat oven to 325 for a metal pan, 340-350 for a glass pan
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Make the topping in a small mixing bowl by combining the topping ingredients from above (including the nuts if you choose to use them) and mixing until it forms a crumble topping, set aside
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Mix the cinnamon and brown sugar for the cinnamon ribbon in a small bowl and set aside
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In a 3rd bowl, combine the butter, brown sugar and white sugar and cream until light, then add in the eggs, vanilla and oil.
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In a liquid measuring cup add 1/2 tsp vinegar to the milk and set aside
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In the bowl with the butter sugar mixture, sprinkle the flour, baking soda, baking powder, and salt evenly over the top of the wet ingredients - use a fork to spread the soda, powder and salt into the flour, then fold the dry ingredients into the wet. It will look a bit dry at this point in time.
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Once you have the flour and butter mixtures just combined, stir in the soured milk mixture until just combined.
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Use your butter wrappers to grease the inside of a 13x9 pan, then dust with a tablespoon or so of flour.
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Spread half of the batter in the bottom of the pan - it will look like a really thin layer - but I promise it will work out in the end.
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Sprinkle all of the cinnamon mixture on the bottom layer of batter evenly
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Spread the rest of the batter over the top of the cinnamon mixture - again it will look like not enough - but it is, really - I promise! I wet my fingers a bit and tap the batter around to spread it out the best I can - it doesn't have to be perfect, it will rise and fill in any gaps or thin spots that might appear in the batter.
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Spread all of the crumble mixture over the cake - getting it evenly distributed around.
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Bake for about 45 minutes for a dark or metal pan, 50 to 55 minutes for a glass pan
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Enjoy!