● First, preheat your oven to 350°F (175°C). Grease a 9-inch spring form pan generously with butter or cooking spray. I sometimes like to line the bottom with parchment paper to ensure easy removal.

● In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing well after each addition.

● Mix in the vanilla extract, followed by the sour cream, until the mixture is smooth and creamy.

● In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to over mix as this can lead to a dense cake.

● Pour the batter into the prepared springform pan and smooth the top with a spatula.

● In a small bowl, combine the granulated sugar and melted butter until it forms a thick paste. Spread this mixture evenly over the top of the cake batter. This topping will create a delightful crust on the finished cake.

● Place the pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the centre comes out clean. The top should be golden brown and slightly crisp.

● Allow the cake to cool in the pan for 15 minutes before removing the springform ring. Let the cake cool completely on a wire rack.