I resorted to the cookbook recipe since the method ingredients here are all mixed up, and used coconut sugar because it's what we keep on hand. I also browned the butter, just cause why not. Sadly, the coconut sugar kind of takes over the flavor, so I'll need to get maple sugar for next time. The topping is also very "powdery" as my son said, and I think just needs more butter or I'll melt the butter next time, then mix and chill. The white spots in my photo is where I added pats of butter towards the end, because there was still dry topping mixture. The texture of the cake, however, is wonderful and yummy. I'll definitely make again with maple sugar though, cause I want a full success!

This recipe has some errors. The ingredients list it says 1.5 cups one to one flour. In the method section it says 3 cups.