Classic Coffee Cake
Just the way we like our coffee cake – sweet, with a streusel topping and a hot cup of coffee. We include our substitutions below to make it gluten and dairy free.
1/3 cup packed light or dark brown sugar
2 teaspoons ground cinnamon
8 tablespoons (1 stick) unsalted butter, melted
1 cup all-purpose flour
1 cup of unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 fat sour cream or non dairy sour cream
Preheat oven to 350. Grease or butter a 9×13″ dish.
In a large bowl, cream together the butter and sugar. Beat until light and fluffy. Add the eggs 1 by 1 and mix until thoroughly combined. Mix in vanilla.
Make streusel – place the sugars and cinnamon in a bowl and whisk to combine. Add melted butter and stir with a fork until it forms large crumps. Set aside.
Place the butter and sugar for the cake in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium-high speed until fluffy and lightened in color. Add the eggs one at a time, and beat until each is incorporated. Beat in the vanilla. Stop the mixer and scrape down the sides of the bowl.
In another bowl, add all dry ingredients and whisk to combine. Add the dry ingredients and sour cream to the egg mixture to the butter mixture in 3 separate additions. Mix for another minute and transfer batter to baking pan. Sprinkle crumb topping all over cake then place it in the oven.
Bake for 40-45 minutes or until a toothpick comes out clean. Serve and enjoy!!