Cinnamon Coffee Cake
There is something so special about a warm homemade breakfast pulled right out of the oven. Of course, this is also the perfect cake to snack on throughout the day. Our version is especially moist as we’ve added sour cream into the batter.
Ingredients
- 1 ¾ cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) Crystal unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 cup Crystal sour cream
- 2 tablespoons Crystal whole milk
Cinnamon Crumble
- ⅔ cup all-purpose flour
- ⅔ cup packed light or dark brown sugar
- 1 tablespoon ground cinnamon
- 6 tablespoons very cold Crystal unsalted butter, cut into small pieces
Products used
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Whole Milk
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Unsalted Butter
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Sour Cream
Directions
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Step 1
Preheat the oven to 350°F. Butter an 8x8-inch square baking dish.
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Step 2
Make the crumble by stirring together the flour, brown sugar and cinnamon in a mixing bowl. Add the butter and then, using a pastry cutter or 2 knives, cut the butter until it is the size of very small pebbles. Set aside.
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Step 3
To make the cake whisk together the flour, baking powder and salt in a mixing bowl. Set aside.
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Step 4
In a second large mixing bowl, cream together the butter and sugar with an electric beater or a wooden spoon. Stir in the vanilla and egg and then the sour cream and milk. Add the dry mixture into the wet and stir until well combined.
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Step 5
Spoon half of the cake batter into the prepared pan. Top the cake with half of the crumble mixture. Top with the remaining cake batter, using an offset spatula or the back of a large spoon to evenly distribute the batter. Finish with the remaining crumble and transfer to the oven.
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Step 6
Bake on the middle rack of the oven until a toothpick comes out clean, about 40 minutes. Let cook, cut into squares and serve.
