Add the flour, granulated sugar, brown sugar, cinnamon powder, and nutmeg to a bowl. Add the butter in. Use a fork to mix the butter and the flour/sugar until a crumbly mixture forms. All the butter should be incorporated with the dry ingredients.

Place it in the fridge while you make the cake batter.

In a small bowl, mix together the flour, brown sugar, and cinnamon. Set it aside.

Pre-heat the oven to 350ºF.

Line a 8” or 9” springform pan cake pan with parchment paper and spray it with oil. If using a 8" pan, make sure it's deep. Mine is 3” in height.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon powder. Set it aside.

Scrape the bowl every so often to ensure everything is getting nicely incorporated together.

Add the eggs, one at a time, mixing until incorporated before adding the next egg.

Add the vanilla and mix to combine.

Pour the sour cream in and mix.

Add half of the dry ingredient mixture and mix on low to combine.

Add the milk and mix.

Finish by adding the last half of the dry ingredients. Stir to combine.

You can also use the spatula instead of the mixer to fold the batter during this final stage. Avoid over mixing, to prevent the cake from turning out dry.

Sprinkle the Cinnamon Filling on top of the batter on an even layer.

Top with the remaining batter. Smooth it out gently.

Sprinkle the crumb all over the top of the cake, on an even layer.

Bake the cake in pre-heated oven for 50 to 60 minutes. If the crumble is browning too much towards the end, and the center is not yet cooked, cover it with a piece of aluminum foil.

You will know the cake is done baking when you touch the top of the cake and doesn’t feel too jiggly in the center underneath the crumble layer. Also insert a toothpick in the cake, and should come out clean, without any gooey batter attached.

Let the cake cool down before slicing.

About baking: if using a convection oven bake at 325ºF. Baking time will vary depending on cake pan size and on your oven. Make sure to start checking at around 50 minutes, so you don't end up over baking the cake.

Add more milk as needed to thin out the glaze. Or more powdered sugar in case it becomes too runny.

Once the glaze is smooth, it’s ready.

Store the cake in a sealed container without the glaze at room temperature for up to 2 days, or up to 5 days in the fridge. If you drizzle the glaze over the cake, it has to be stored in the fridge, because of the cream cheese.

Once the cake has been stored in the fridge, it has to come to room temperature before being served.

The cake can also be stored in the freezer. Wrap it tightly with plastic wrap, and place it in an air-tight container. Store in the freezer for up to 1-2 months. Thaw in the fridge overnight, and let it come to room temperature before serving it.