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Southern streusel filled coffee cake
Ingredients:
2/3 cup packed brown sugar
1 1/3 cups all-purpose flour
3 teaspoons ground cinnamon
½ teaspoon salt
8 tablespoons cold butter, cubed
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter, soft
2 teaspoons vanilla extract
1 ½ cup white sugar
3 eggs
1 ¼ cups sour cream
Directions:
Preheat the oven to 350F.
Spray a 12-cup bundt pan with non-stick spray.
In a medium mixing bowl, whisk together the brown sugar, 1 1.3 cups all-purpose flour, ground cinnamon, and ½ teaspoon salt. Once homogenous, add the cubed cold butter and blend with fingers until just sandy and crumbly. Set aside.
In a medium mixing bowl, whisk together the remaining flour, baking powder, baking soda, and ½ teaspoon salt.
In a large mixing bowl, beat together the butter, vanilla, and white sugar until light an fluffy. Add the eggs, one at a time, beating well after each.
Add half of the flour mixture to the butter mixture and fold until homogenous. Add half of the sour cream to the batter and fold until smooth. Repeat with the remaining flour mixture and the remaining sour cream.
Pour half of the batter into the prepared bundt pan. Tap the pan against the counter a few times to release any air bubbles and help the batter settle into all of the crevices.
Spoon the crumble mixture on top of the batter in an even layer.
Top the crumble with the remaining batter and tap the pan against the counter a few more times.
Bake 45-55 minutes, or until a tester inserted into the center comes out with just a few crumbs.
Let the cake cool in the pan at least 5 minutes before turning out onto a wire rack to cool completely.
Slice and serve.
Pro tip: Don’t have a bundt pan? This also works in a 9 in x 5 in loaf pan
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