Sour Cream Coffee Cake

 Sour Cream Coffee Cake

Ingredients

Streusel

• 1 3/4 cups all purpose flour
• 1 cup packed light brown sugar
• 1 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 3/4 cup (1 1/2 sticks) unsalted butter (cold, cut into small pieces)

Cake

• 1/2 cup unsalted butter, softened to room temp
• 2 cups all purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 2 eggs
• 1 1/2 tsp vanilla extract
• 1 cup sour cream

Glaze

• 1 cup powdered sugar
• 2 tbsp whole milk

Instructions

1. Preheat the oven to 350 degrees F. Butter a 9x9 baking pan and set aside. 
2. Make the streusel: to a small mixing bowl, add the flour, sugar, cinnamon, salt and butter. Using a pastry cutter, fork or your hands mix until it forms a pea-sized clumps. Refrigerate.
3. To a small mixing bowl, add dry ingredients (flour, baking powder, baking soda and salt) and whisk to combine. Set aside for now.
4. In a large bowl, beat together the butter and sugar until fluffy. Beat in one egg at a time. Beat in vanilla extract. 
5. Add 1/3 of the flour mixture. Beat together. Add 1/3 of the sour cream. Beat together. Continue these steps two more times until everything is incorporated and blended well. 
6. Add half the cake batter to prepared pan, spreading evenly. Add half the refrigerated streusel, spreading in an even layer.
7. Top with remaining cake batter, then last half of the streusel on top.
8. Bake for about 55 minutes. The stop should be golden brown and when a toothpick is inserted into the center, it should come out clean or with a few moist crumbs.
9. Remove from the oven and let cool on wire rack.

Glaze

    10. While your cake cools, make your glaze by whisking together the milk and sugar.

    11. Drizzle with desired amount of glaze and enjoy.