Coffee Cake

Ingredients

Filling

• ⅔ cup light brown sugar (147 grams)

• ¼ cup flour

• 2 tsp cinnamon

Streusel

• ¾ cup all purpose flour

• ½ cup light brown sugar (110 grams)

• 2 tsp cinnamon

• ¼ tsp salt

• 6 tbsp cold cubed unsalted butter

Cake

• 1 ¾ cup all purpose flour (210 grams)

• 2 tsp baking powder

• ½ tsp salt

• 10 tbsp softened butter (140 grams)

• ¾ cup granulated sugar

• ¼ cup light brown sugar (53 grams)

• 2 large eggs (room temperature)

• ⅔ cup sour cream at room temperature (160 grams)

• 2 tsp vanilla extract

Topping

• Powdered sugar (optional)

Instructions

Filling

1. Mix the sugar, flour, and cinnamon in a bowl and set aside.

Streusel

2. In a bowl, mix together the flour, sugar, cinnamon,  and salt. Add in your cold cubed butter, then using your fingers or forks, mix it into the dry mixture until the streusel has a coarse and crumbly texture. To get more clumps, squeeze the streusel together, then break apart into smaller pieces. Chill until ready to use

Cake

3. Preheat the oven to 350 degrees. Lightly grease an 8 by 8 baking pan, then line with parchment paper and set aside until ready to use.

4. In a bowl, mix together the flour, baking powder, and salt.

5. In a large bowl or stand mixer, add in the butter and granulated and brown sugar. With the paddle attachment or manually, cream on medium speed for 2-3 minutes, or until the butter is light and airy. Then, add in one egg at a time, making sure the previous one is well incorporated. Finally, add in the vanilla and sour cream, then mix on low until incorporated. Scrape the side of the bowl as necessary.

6. Add the dry mixture to the wet mixture, mixing on low speed until just combined. Then, manually mix in any remaining dry flour parts.

7. Spread half of the batter into the prepared baking pan, then add all of you filling on top. Then, scoop the remaining batter on top, spreading evenly, before finally topping with the streusel evenly. Bake for 50-55 minutes, or until a tooth pick inserted into the middle has no loose batter. Let the cake cool for 30-45 minutes before serving. Optionally, you can top with powdered sugar