Prepare the baking pan. Use a round pan or mini muffin tins for smaller portions.

Mix all dry ingredients for the cake batter and sift them together.

Soften butter and cream cheese at room temperature, then mix until smooth like mayonnaise.

Add sugar and salt to the butter mixture and mix until it turns ivory-colored.

Add eggs one at a time, mixing well after each addition.

Fold the sifted dry ingredients into the batter gently to avoid activating gluten.

For the soboru topping, sift all dry ingredients together.

Mix butter and brown sugar lightly without fully dissolving the sugar.

Add the sifted dry ingredients to the butter mixture and mix lightly.

Rub the soboru mixture gently with your hands to form small clumps.

Fill the baking pan halfway with cake batter to allow room for the soboru topping and rising.

Distribute the soboru topping evenly over the batter.