Cinnamon Crumb Coffee Cake
A tender sour cream coffee cake with cinnamon crumb baked into the middle and piled on top, finished with a simple glaze.
Servings: 9 servings
Calories: 340kcal
Ingredients
Cinnamon Crumb Topping
- 3/4 cup packed brown sugar
- 3/4 cup all-purpose flour
- 1 tbsp ground cinnamon
- 1/4 tsp salt
- 6 tbsp cold unsalted butter, cubed
Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 3/4 cup sour cream, room temperature
- 2 tbsp milk
Glaze
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Grease an 8-inch square pan and line with parchment paper, leaving an overhang on two sides.
- Whisk the brown sugar, flour, cinnamon, and salt for the crumb topping, then cut in the cold, cubed butter until you have pea-sized crumbs. Chill while you make the batter.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- Cream the softened butter with the granulated sugar for 2 to 3 minutes until light and fluffy.
- Beat in the eggs one at a time, then the vanilla extract.
- Alternate adding the dry ingredients and the sour cream mixed with milk in three additions, beginning and ending with the dry ingredients. Mix just until combined.
- Spread half the batter in the prepared pan, sprinkle with half the crumb, spread the remaining batter on top, then finish with the rest of the crumb.
- Bake for 38 to 42 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes. Whisk together the powdered sugar, milk, and vanilla, then drizzle over the cake while still slightly warm.
Notes
Store covered at room temperature up to 3 days, or refrigerate up to 1 week. Freeze the unglazed cake tightly wrapped for up to 3 months; thaw and glaze before serving.