Coffee Cake
Ingredients – Cinnamon Filling
2/3 cup light brown sugar
1/4 cup flour
2 teaspoons cinnamon
Ingredients – Streusel Crumble Topping
1/2 cup light brown sugar
3/4 cup flour
2 teaspoons cinnamon
1/4 teaspoon salt
6 tablespoons cold unsalted butter, diced
Ingredients – Batter
1/4 cup light brown sugar
1 & 3/4 cup flour
2 teaspoons baking powder
3/4 teaspoon salt
10 tablespoons unsalted butter, softened
3/4 cup sugar
2 eggs, room temperature
2/3 cup sour cream, room temperature
2 teaspoons vanilla extract
Ingredients – Vanilla Glaze
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Directions
1) Make the Cinnamon Filling: Whisk together all ingredients in a small bowl, then set aside.
2) Make the Streusel Crumble Topping: Whisk together all dry ingredients in a medium bowl. Then add in diced pieces of the cold butter, and using your hands incorporate the butter into the dry mixture, while maintaining clumps. Do this until the mixture resembles a part dry, part clumped consistency. Set aside.
3) Start the Cake: Preheat the oven to 350°F, and grease a 8×8 inch square pan with cooking spray or oil. You can line the pan with parchment paper before greasing for an easier way to remove the cake when finished baking (make sure extra paper extends above the sides of the pan, this gives you a grabbable surface).
4) In a medium bowl, whisk together the flour, baking powder, and salt.
5) In a large bowl, beat the butter, sugar, and brown sugar until light and fluffy, about 3 minutes. Next on medium speed, mix in the eggs one at a time, allowing each egg to become well incorporated. Then on low speed, add the sour cream and vanilla until combined.
6) Combine the dry and wet mixtures and mix on low speed until just combined (do not over mix).
7) Spread half of the batter evenly into the baking pan. Next sprinkle the cinnamon filling on top. Then spread the rest of the batter on top, slowly spreading with a butter knife in order to not pull apart the cinnamon layer. Finally top the cake with the streusel crumble topping, ensuring the center has a bit less than the edges (keeps the cake from collapsing since the center is the weakest area).
8) Bake for 55 minutes or until a toothpick inserted in the center comes out dry. Allow the cake to cool in the pan for 30 minutes.
9) Carefully remove from the pan by using two spatulas on opposite sides and slowly lifting (if parchment paper was used, grab two opposite sides and lift).
9) Make the Vanilla Glaze: Whisk together all ingredients until well combined and smooth. Drizzle the glaze on top of the cake.