Directions

1. Preheat oven to 350°F. Line an 8x8-inch square or 9-inch round baking pan with parchment paper; set aside.

2. In a medium bowl, combine ⅔ cup flour, ½ cup brown sugar, 2 teaspoons All-Purpose Baking Seasoning Blend and 6 tablespoons cold and cubed butter. Using a pastry blender or 2 forks, cut the butter into flour mixture until pea-sized crumbs form. Set aside.

3. In a small bowl, combine remaining ½ cup brown sugar and remaining 2 teaspoons All-Purpose Baking Seasoning Blend. Set aside.

4. In a large bowl, combine remaining ½ cup softened butter, granulated sugar, eggs and vanilla. Using an electric mixer, beat until well combined, scrapping sides of bowl occasionally. Mix in sour cream; beat until well combined.

5. Add remaining 1⅓ cups flour, baking powder, baking soda and salt to wet mixture. Continue mixing on low until combined, scrapping sides of bowl if needed. Add half and half; continue mixing until just combined (batter will be thick).

6. Spread half the batter into prepared pan. Sprinkle with cinnamon sugar; spread with remaining batter. Using a butter knife, swirl cinnamon sugar into batter. Top batter with cinnamon crumble mixture.

7. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Remove from oven and place pan on a cooling rack. Cool 15-20 minutes before serving.