Ingredients
Scale
- 3 ¾ cups (469 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup (2 sticks / 227 g) unsalted butter, (room temperature)
- 2 cups (400 g) granulated sugar
- 4 large eggs, (room temperature)
- 1 cup (245 g) full-fat sour cream, (room temperature)
- ½ cup (120 g) whole milk
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- ½ cup (100 g) light brown sugar, (packed)
- 2 teaspoons ground cinnamon
- ½ cup (100 g) light brown sugar
- ½ cup (63 g) all-purpose flour
- 1 teaspoon ground cinnamon
- 5 tablespoons unsalted butter, (cold, cubed)
- 1 cup (125 g) confectioners' sugar
- 2-3 tablespoons whole milk
- ½ teaspoon vanilla extract, (optional)
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with baking spray or grease and flour it.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes.
- Add the eggs, one at a time, mixing briefly after each addition.
- Add the sour cream, milk, vegetable oil, and vanilla extract. Mix on low speed until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Spread half of the batter evenly into the prepared baking dish.
- In a small bowl, mix together the brown sugar and cinnamon. Sprinkle the mixture evenly over the batter.
- Carefully spread the remaining batter over the cinnamon layer, using an offset spatula if needed to keep the surface even.
- In a medium bowl, combine the brown sugar, flour, and cinnamon. Add cold butter and work it in until coarse crumbs form.
- Sprinkle the crumble evenly over the batter.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Allow the cake to cool in the pan for 10 to 15 minutes before adding the glaze.
- Whisk together confectioners’ sugar, 2 tablespoons milk, and optional vanilla until smooth. Add more milk, a few drops at a time, until it reaches a drizzling consistency.
- Drizzle the glaze over the warm cake. Allow it to set slightly before slicing and serving.
Notes
This coffee cake can be stored in an airtight container at room temperature for up to three days.
To enhance flavor, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
For an extra touch, sprinkle with chopped nuts on top before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.