In a medium bowl, combine the sugars, cinnamon and salt. Add the melted butter and stir until well combined.

Add the flour and stir until fully mixed. Set mixture aside.

Grease and flour a 9” round cake pan. (Tip: I like to use a springform pan for this recipe!)

Preheat oven to 325°F.

In the bowl of a countertop mixer, combine the cake flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg. Stir until well combined.

Add the softened butter and sour cream; mix on low speed for 3-4 minutes, or until mixture is well combined.

Add the eggs and mix on medium speed for 1 minute, or until fully combined.

In a measuring cup, combine the vanilla, buttermilk and apple cider. Add this liquid to the mixing bowl in two additions, mixing well after each addition.

Mix on medium speed for 2-3 minutes, or until batter is smooth and fully mixed.

Transfer batter into greased cake pan.

Using your fingers, break the Crumb Topping into small pieces about the size of blueberries. Sprinkle the Crumb Topping evenly over the top of the batter. (Note: The topping will sink into the cake as it bakes.)

Bake at 325°F for 60-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow cake to cool. Dust with powdered sugar before serving.