Remainder of the recipe abovesee instructions (reserve 1.25 cups for topping)
1.25cupssoured milk (or buttermilk)
Prepare the pan:
Preheat the oven to 350 degrees. Grease the pan or spray a 9" Springform pan with pan spray and then coat the inside with flour (about 2 tablespoons).
For the Topping
In a large bowl, using your hands, mix together the first 8 items; flour, brown sugar, white sugar, 1.25 teaspoons each of cinnamon, nutmeg, cloves, ground ginger, and oil until they resemble lumpy bread crumbs.
Set aside about 1.25 cups of this mixture for the topping.
For the Cake Batter
Add the baking soda, baking powder, and the rest of the cinnamon to the remaining dry mixture in the large bowl. Add the soured milk and the eggs to the bowl and stir with a mixing spoon until thoroughly blended.
Pour the batter into the prepared pan and then sprinkle the reserved topping over it.
Bake the cake in the center of the oven for about 40-45 minutes. Start testing for doneness at about 35 minutes by sticking a wooden skewer in the center. If the skewer comes out sticky, bake for another 4-5 minutes and test again until it comes out clean in the center of the cake.
Remove the cake from the oven and allow it to cool on a baking rack. Wait at least 20-30 minutes before running a flat knife around the inside of the springform pan and then removing the ring.
If you don't have sour milk you can add about a teaspoon of vinegar to a cup of milk, leave it for a few hours and it will sour.You can also use buttermilk instead of soured milk.This is the type of 9" Springform pan I use.