Coffee Cake

Ingredients

• 1 cup light brown sugar – packed
• 1 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 0.25 teaspoon kosher salt
• 8 tablespoons unsalted butter – cold, cut into small cubes
• 12 tablespoons unsalted butter – softened
• 1 cup granulated sugar
• 3 large eggs – at room temperature
• 2 teaspoons vanilla extract
• 1 cup sour cream – at room temperature
• 2.25 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon kosher salt

Instructions

1. Heat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line the bottom with a parchment sling for easy removal. Set the eggs and sour cream out to come to room temperature.
2. Make the streusel: In a medium bowl, combine the light brown sugar (pack it firmly when measuring), 1 cup flour, cinnamon, and 0.25 teaspoon salt. Cut in the cold 8 tablespoons butter with a pastry cutter or fingertips until the mixture forms moist, clumpy crumbs that hold together when squeezed. Refrigerate the streusel while you make the batter.
3. Whisk the dry ingredients for the batter: In a separate bowl, whisk 2.25 cups flour with the baking powder, baking soda, and 0.5 teaspoon salt.
4. In a large bowl, cream the softened 12 tablespoons butter with the granulated sugar using a mixer on medium speed until very light and fluffy, 3–4 minutes. Beat in the eggs one at a time, mixing well after each, then mix in the vanilla extract. Blend in the sour cream until smooth.
5. Add the dry ingredients to the wet in two additions, mixing on low just until incorporated; the batter will be thick. Do not overmix.
6. Assemble: Spread half the batter into the prepared pan (an offset spatula helps). Sprinkle evenly with half the chilled streusel. Dollop the remaining batter over the streusel and gently spread to cover. Top with the remaining streusel, pressing lightly so it adheres.
7. Bake until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs (no wet batter), 40–50 minutes.
8. Cool the cake in the pan on a rack for at least 20 minutes. Lift out using the parchment and slice, or serve warm from the pan. Store covered at room temperature for up to 2 days.