In a large bowl, add in the brown sugar, flour, and ground cinnamon. Stir to combine.
Add in the butter and cut in with two forks. I normally start with the forks and finish crumbling the streusel together with my fingers. You don't want any large chunks of butter, work it in until it comes together and forms clumps. Set aside.
Preheat oven to 350 degrees. Grease a 9x13 cake pan with non-stick cooking spray. I lined the bottom of the pan with parchment paper for easy removal of the cake slices. The parchment paper isn't necessary though.
In a mixing bowl, add in the cooled melted butter, vegetable oil, and sugar. Beat with a hand mixer until incorporated.
Add in the eggs one at a time and vanilla and beat until incorporated. Scrape down the sides and bottom of the bowl.
In a separate bowl, add in the baking soda, baking powder, and flour. Whisk until incorporated.
Add half of the flour into the wet mixture and mix until just combined. Scrape down the sides.
Add all of the coffee and sour cream. Beat on low until just combined.
Add in the remaining flour and beat until just combined.Scrape down the sides and stir in.
Pour half of the batter into the prepared pan and spread it out evenly.
Sprinkle half of the streusel topping onto the batter.
Pour the remaining batter on top of the streusel. Gently spread the batter out as best as you can to try to cover the middle layer of streusel.
Sprinkle the rest of the streusel on the top of the cake evenly. Make sure all the cake is covered with streusel.
Place the cake into the oven and bake for 1 hour or until the cake is done. Place a clean toothpick in the center of the cake. If there's batter on the toothpick, let it bake longer. If it comes out with moist crumbs or clean, it's done.
Let cool completely. Dust the powdered sugar on the cake. Cut and serve.