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**RECIPE, MAKES 9 SLICES**

For the cake:

1.5 sticks (170g) butter
2 eggs
2.25 (270g) cups flour
2 teaspoons baking powder
1 cup (140 mL) buttermilk (can use equal parts regular milk and yogurt or sour cream instead)
vanilla
1 cup (200g) brown sugar (or white sugar + dab of molasses)
1/2 cup (60g) malted milk
1/2 teaspoon salt (if using unsalted butter)

For the streusel:

1/2 stick (60g) butter
1/2 cup (60g) flour
1/2 cup (100g) sugar
1/2 cup (60g) malted milk
1 tablespoon ground cinnamon
1/2 teaspoon salt (just a pinch if using salted butter)

Take out two sticks of butter (130g, total), the two eggs and the buttermilk and let them all come up to room temperature. If you don't want to weight, you can at least warm up the butter on very low power in the microwave until it's just soft, but not melted.

Heat oven to 350ºF/180ºC, reduce 10-15 degrees if using convection.

Combine all the ingredients for the streusel in a bowl and mix them roughly with your fingertips — it should be a heterogeneous crumb.

Use some of your remaining softened butter to grease the inside of a cake pan — I used a 9 inch (23 cm) square pan, but you could use something a little smaller.

Get a mixing bowl for the batter and whip the butter and sugar for a few minutes until fluffy. Beat in the eggs one at a time, followed by the buttermilk and as much vanilla as you want (I use at least a tablespoon). Beat in the dry ingredients a little at a time until everything is in.

Pour all the batter into the pan and smooth it out. Sprinkle on the streusel and bake until a skewer or knife to the center comes out clean, maybe 50 minutes. The crumb on top will be crunchy when fresh-baked, but will soften up considerably in a day.