Cinnamon Crumb Cake with Buttered Rum Sauce

1. Preheat oven to 350°F and grease and line a 9×9 or 8x8 baking pan with parchment paper.
2. Make the crumb topping: In a large bowl, mix flour, brown sugar, granulated sugar, salt, and Ground Cinnamon. Stir in the melted butter and Vanilla Extract until large crumbles form. Press half of the mixture into your leaf molds. If the mixture gets too cold, pop it in the microwave for thirty seconds and mold again. Freeze leaves for 45 minutes and set remaining crumbs aside.
3. Make the cake: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and Nutmeg. Set aside. 
4. In a large mixing bowl, beat the butter and sugar on high speed until smooth and creamy. Add the eggs, sour cream, and Vanilla Extract, then beat until combined. (The batter may look curdled. It’s absolutely fine.) Mix in the dry ingredients until smooth and thick.
5. Spread the batter evenly into the prepared pan. Evenly sprinkle the crumb topping over the surface, pressing lightly so it adheres. 
6. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil. Cool on a wire rack for 30 to 45 minutes before slicing. 
7. To make the Buttered Rum Sauce: Melt the butter over medium heat. Add brown sugar, salt, and caramel sauce. Whisk until smooth and bubbling. Carefully stir in the Rum Extract (mixture may bubble). Remove from heat and whisk until glossy. Let stand 15 to 30 minutes for a thicker glaze or pour while still warm over each slice. 

Tip: Add 2 additional tablespoons of any thick caramel sauce for extra deliciousness, after removing Buttered Rum Sauce from heat.