It is everything you love about your local bakery’s coffee cake – it’s dense, yet moist and has a super thick crumble topping.

Units Scale

2 cups all purpose flour

2 tsp baking powder

1/2 tsp salt

3 eggs

1/2 cup brown sugar

1/2 cup butter

1/4 cup milk

1/2 cup sour cream

1 tsp vanilla

2 tsp cinnamon

1/2 cup sugar

1/4 cup brown sugar

1/4 tsp salt

1 1/2 cup all purpose flour

1/2 cup unsalted butter

1 tbsp cinnamon

1/4 tsp nutmeg

1/4 tsp cardamom

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Preheat oven to 350°F and butter a cake pan.
First, make the cinnamon sugar crumble. In a medium bowl, combine all ingredients to a bowl and mix together with a fork or with hands until a crumble texture forms. Place in fridge to chill while you make your cake batter.
In a large bowl, mix together your dry ingredients. Add flour, baking powder, salt and cinnamon and whisk together. Set aside.
In a medium bowl, whisk eggs. Add brown sugar, softened butter, milk, sour cream and vanilla. Mix together.
Next, add dry mixture into the wet mixture and stir to incorporate. You want all clumps removed from batter but you don’t want to over mix. This could affect the texture of the cake.
Add half the batter to your buttered cake pan. Sprinkle half of the crumble on top of the batter. Next add the last half of the batter on top of the crumble layer, spreading the thick batter to meet the edges of the pan and make sure all surfaces are covered.
Lastly, top with the remaining crumble. Bake for 40 minutes until done. Remove from oven and cover with foil to bake for 10 more minutes. (You can test doneness by sticking a toothpick or fork into the center. If it removes clean, it is done.)
Once cake is done, cool and serve with a large cup of coffee!!