Step 1: Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan or a 9x5 inch loaf pan, ensuring every crevice is coated.
Step 2: In a large mixing bowl, cream together the softened unsalted butter and 1¾ cups of granulated sugar until light and fluffy. This should take about 5-7 minutes on medium-high speed, scraping down the sides occasionally.
Step 3: Add the eggs one at a time, beating well after each addition until fully incorporated. Beat in the vanilla extract.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder (if using), and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined; do not overmix.
Step 5: Pour the batter into your prepared pan, smoothing the top with a spatula. Generously sprinkle the remaining ¼ cup of granulated sugar evenly over the entire top surface of the batter. This creates the crunchy top.
Step 6: Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with aluminum foil.
Step 7: Remove the cake from the oven and let it cool in the pan on a wire rack for 15-20 minutes. Carefully invert the cake onto the wire rack to cool completely before slicing and serving.