For the Cakes:

8 tablespoons (1 stick) unsalted butter, at room temperature

1 cup Billington’s Milled Golden Cane Sugar or Wholesome Sweeteners Organic Sugar

3 cage-free eggs

2 cups sifted all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon salt

1 cup sour cream

½ cup dried cranberries, cherries, or raisins

For the Topping:

¾ cup (packed) Billington’s Natural Light Brown Muscovado Sugar

1 tablespoon all-purpose flour

1 teaspoon cinnamon

2 tablespoons cold unsalted butter, cut into pieces

1 cup coarsely chopped walnuts or pecans

Tools

2 mini-muffin tins or 40 small baking molds

Heat the oven to 350 degrees.  Butter the baking tins, or line them with paper liners.

Make the cakes:  Cream the butter until smooth in a mixer fitted with a paddle attachment (or using a hand mixer).  With the mixer running, slowly add the sugar and mix.  Add the eggs and mix until the mixture is light and fluffy.

Sift together the sifted flour, baking soda, baking powder, and salt.  Working in batches, add the flour mixture to the butter-sugar mixture, alternating with dollops of sour cream.  Mix in the cranberries.  Pour or spoon the batter into the prepared cups, filling them no more than three-quarters full.

Make the topping:  Combine the brown sugar, flour, and cinnamon in a medium bowl.  Add the butter pieces and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture.  Add the walnuts and mix.  Sprinkle the mixture over the cakes.

Bake until the cakes are risen and browned, 20 to 25 minutes.  Let them cool for 10 minutes in the pan.  Makes 40 to 60.