Combine flour, baking soda, baking powder and salt in a small bowl. Set aside.
Using stand mixer combine butter, sugar and eggs. Mix on medium heat until creamy about 2 minutes. Mix in flour mixture alternately with sour cream. Beat on medium high until light and fluffy, about 1 minute.
Spread half of batter into a greased 9 x 13 pan. Sprinkle even with half of streusel filling. Repeat steps with remaining batter and crumb streusel mixture. See below
For Crumb/Streusel Topping:
Combine dark brown sugar, cinnamon and flour in a small bowl. Sprinkle half over first layer of batter.
Take remaining crumbs and add cold butter. Press mixture with a fork until it resembles small crumbs.
Sprinkle over top of batter.
Bake for 45-55 minutes or until toothpick comes out clean and cake feels firm to touch. Let cool in pan on wire rack for 30 minutes.
For Glaze:
Combine ingredients for glaze. Place in a zip top bag. Snip off a small corner. Drizzle over cake. Serve and enjoy.
Recipe by Gather for Bread at https://gatherforbread.com/cinnamon-roll-sour-cream-coffee-cake/