Sour Cream Crumble Coffee Cake
 
Ingredients
  • For the streusel:
  • ¼ cup granulated sugar
  • ⅓ cup light brown sugar, lightly packed
  • ¼ pound (1 stick) unsalted butter, melted
  • 1⅓ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • For the cake:
  • 6 tablespoons unsalted butter, at room temperature (3/4 stick)
  • ¾ cup granulated sugar
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • ⅔ cup sour cream
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • Confectioners' sugar for sprinkling
Instructions
  1. For the streusel
  2. Combine granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl.
  3. Stir in the melted butter and then the flour. Mix well and set aside.
  4. For the cake:
  5. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light.
  6. Reduce the speed to low and add the eggs 1 at a time,
  7. then add the vanilla, and sour cream.
  8. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined.
  9. Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter.
  10. Bake for 40 to 50 minutes, until a cake tester comes out clean.
  11. Cool completely and serve sprinkled with confectioners' sugar.
  12. I baked this for 45 minutes.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/sour-cream-crumble-coffee-cake-2/