In a mixing bowl, whisk together the both sugars, salt, cinnamon, and flour. Add the butter and with your hands, combine everything until it is well incorporated. You want it to have a shaggy look. This can be stored in an air tight container for up to 7 days in the fridge.

Combine both ingredients in a small bowl. Set aside.

Preheat your oven to 350 degrees F. Spray an 8×8 square inch cake pan with cooking spray, line with parchment paper, and spray again. Set aside.

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

In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. With a rubber spatula, scrape down the sides and bottom of the bowl.

Turn the mixer speed down to medium, and add the eggs, one at a time, mixing until each egg is fully incorporated before adding the next (about 30 seconds for each addition). Add the vanilla extract and mix on low.

Add half of the batter to the prepped pan, and with the back of a spoon evenly spread it to the edge of the pan. Sprinkle the cinnamon sugar mixture on top.

Add the rest of the cake batter to the top of the cinnamon mixture, and evenly spread the batter to the edges of the cake pan.

Add the crumb topping to the top and shake the pan so it evenly distributes across the top of the batter.

Bake for 30-35 minutes, the cake is done when a toothpick is inserted and there are little to no crumbs.

When you are ready to serve the cake, make the drizzle by combining the ingredients, and drizzle on top.

This cake is good served warm, or at room temp!