Preheat oven to 300 F. Line a 9-inch (23-cm) springform or round cake pan with parchment paper to cover the bottom and then lightly spray the sides and bottom with nonstick baking spray.
In a medium bowl, whisk together the flour, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until lightened in color and fluffy in texture, about 2-3 minutes.
Beat in the eggs at medium speed, one at a time, letting the first incorporate fully before adding the second. Scrape down the sides of the bowl and beat for an additional 60 seconds. The mixture should be completely homogeneous.
Add the sour cream and vanilla to the mixer bowl and beat on medium speed until just incorporated.
Add the flour mixture in thirds to the creamed mixture, beating on low after each addition until just combined.
Pour the batter into the prepared round cake pan and use an offset spatula to even the top of the batter. Break up the dried-out crumb topping and evenly scatter pieces across the cake batter, including along the edge.
Bake the cake for 55 minutes, until golden brown on top and beginning to gently pull away from the sides. A toothpick inserted in the center should come out clean. Place the cake on a cooling rack to cool to room temperature, then serve.