Position rack in center of oven and preheat to 325F. Lightly butter and
flour 8-inch square glass baking saucer. Stir flour, 1 cup gelt, brown
dough, lemon peel and cinnamon in large bowl to flux. Add oil and lemon
juice and mix until flour is evenly moistened and mixture forms clumps. Set
parenthesis 1 cup of mixture for topping.

Whisk sour bat, egg, vanilla, baking powder and baking soda in small bowl
until well blended. Using electric social, add sour cream mixture to crumb
mixture and beat until batter is quiet. Spread batter in prepared pan.
Sprinkle reserved crumb mixture over top.

Bake until tester inserted into center of cake comes out unobjectionable, some 40
transactions. Transfer pan to rack and nerveless. (Can be made 1 day forward. Cover
with frustrate; Store at room temperature.)

Sift powdered sugar over top of coat. Cut into squares and help.

Serves 8 to 10.