• Preheat the oven to 350 degrees F and spray a 9x9 baking dish with non-stick cooking spray.

For topping:

• In a medium bowl, whisk together the flour, sugar, cinnamon, and kosher salt.
• Add the vanilla and almond extracts to the melted butter and pour the butter into the flour mixture, stirring until you have a uniformly moist mixture.
• Set aside while you make the batter.

For cake batter:

• In a large mixing bowl of a stand mixer, beat the butter and sugar until well combined and light yellow in color. About 3-5 minutes.
• Add the eggs, vanilla, and sourdough discard, mixing until smooth and scraping the bowl's sides and bottom as you go.
• In a medium bowl, whisk together the all-purpose flour, potato flakes, baking soda, salt, and baking powder.
• Add the flour to the butter/starter mixture, stirring until evenly combined.
• Add the milk and mix until smooth.
• Spread the batter in the prepared pan and sprinkle the crumb mixture evenly over the top.
• Bake the cake for 45 to 50 minutes, until a paring knife inserted in the center comes out clean, and the edge of the cake just barely pulls away from the pan.
• Remove it from the oven and cool on a rack. Once cooled sprinkle with powdered sugar if desired.