* If you're not a moist New York crumb kind of person, and would prefer a drier, sandier crumb, don't melt your butter completely. Just soften it and then work it into your flour/sugar mixture. Hands work the best for this. Don't form large crumbs. Keep the mixture kind of sandy, but press the mixture together to form some larger bits of crumb. Then, don't let it sit. Don't refrigerate it. Go ahead and sprinkle it evenly over the batter.
*I find it takes too long to allow sour cream and milk to come completely to room temperature by themselves. For this recipe, I whisk the two together and allow to sit at room temperature for 30 minutes. Then, I use the microwave to take the chill off for about 10 seconds. Stir, then check. If the mixture is still cool, I'll give it another 10 seconds or just enough to bring it to room temperature. If it's cold, it will resolidify the butter in the cake batter. If it's warm it will melt the butter. You can just use the microwave to bring the mixture to temperature, but I prefer to take it out of the refrigerator for a bit to give it a head start.
*Once the cake has cooled, you can also sprinkle the top with confectioner's sugar for a little extra sweetness and a pretty presentation.
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