Coffee cake

Coffee cake

Crumbly cinnamon coffee cake

Ingredients

Streusel

  • 0.67 cup light brown sugar, packed
  • 0.67 cup granulated sugar
  • 0.67 cup unbleached all purpose flour
  • 1.5 Tbsp ground cinnamon
  • 8 Tbsp unsalted butter, cut into 1/2” pieces
  • 0.5 cup chopped pecans (optional)

Cake

  • 1 cup light brown sugar, packed
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1.5 tsp ground cinnamon
  • 0.5 tsp table salt
  • 12 Tbs unsalted butter, softened
  • 3 large eggs
  • 1.75 cup sour cream
  • 3.5 cup unbleached all purpose flour

Instructions

  1. For the Streusel - pulse sugars, flour, cinnamon, and butter in food processor until mixture resembles coarse meal. Divide streusel in half. Stir pecans into one half and reserve separately.
  2. For the Cake - Grease two 9” cake pans. With electric mixer on medium-low speed, mix flour, sugars, baking powder, baking soda, cinnamon, and salt in large bowl. Beat in butter, 1 tablespoon at a time, until mixture is crumbly, with pea-sized pieces, 1 to 2 minutes. Add eggs, one at a time, until combined. Add sour cream in 3 additions, scraping down bowl as necessary. Increase speed to medium-high and beat until batter is light and fluffy, about 2 minutes.
  3. Divide half of butter between prepared pans. Sprinkle streusel without nuts evenly over each pan. Divide remaining batter evenly between pans and top with nutty streusel.
  4. Adjust oven rack to middle position and heat oven to 350°F. Unwrap cakes and bake until golden brown and toothpick inserted in center comes out with a few dry crumbs attached, about 45 minutes (about 55 if frozen). Cool at least 15 minutes. Serve.

Notes

  • Wrap unbaked pans with plastic wrap and refrigerate for 24 hours or freeze for 1 month.