A fluffy sour cream funfetti cake, filled with a layer of cream cheese and topped with a funfetti crumble.

Scale

1/2 cup sugar

1/4 cup brown sugar

1/4 tsp salt

1 1/2 cup all purpose flour

1/2 cup butter

1/3 cup sprinkles

2 cups flour

2 tsp baking powder

1/2 tsp salt

1/3 cup assorted sprinkles

3 large eggs

1 cup sugar

1/3 cup butter, softened

1 cup sour cream

1 tsp vanilla

8 oz cream cheese, softened

1/4 cup sugar

1 tbsp flour

1 egg

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Preheat oven to 350°F and butter a cake pan.
First, make the sprinkle streusel. In a medium bowl, combine all ingredients to a bowl and mix together with a fork or with hands until a crumble texture forms. Place in fridge to chill while you make your cake batter.
In a large bowl, whisk together flour, baking powder, baking soda, salt and sprinkles. Set aside.
In a medium bowl, whisk eggs. Add sugar, softened butter, sour cream and vanilla. Mix until combined.
Next, add dry mixture into the wet mixture and stir to incorporate. You want all clumps removed from batter but you don’t want to over mix.
To make the cream cheese filling, combine softened cream cheese, sugar, flour and egg. Mix until combined.
Add half the batter to your buttered cake pan. Spread a layer of the cream cheese and add half of the crumble on top of the batter. Next add the last half of the batter on top of the crumble-cream cheese layer, spreading the thick batter to meet the edges of the pan and make sure all surfaces are covered.Top with the remaining crumble.
Bake for 40 minutes. Remove from oven and cover with foil to bake for 10 more minutes. (You can test doneness by sticking a toothpick or fork into the center. If it removes clean, it is done.)
Once cake is done, cool and serve with a large cup of coffee!!