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Sour Cream Coffee Cake

Ingredients

• 1 ⅓ cup flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ cup softened butter
• ¾ cup granulated sugar
• 2 large eggs
• 2 tsps vanilla extract
• ½ cup sour cream
• 2 tbsp half and half

• ⅔ cup packed light brown sugar
• ¾ cup flour
• 2 ½ tsp cinnamon
• 6 tbsp butter, cold and cubed

Directions

1. Preheat oven to 350°F (177°C). Line an 8-inch square pan with lightly greased parchment paper or directly grease the pan.
2. Make the cinnamon crumb mixture: Combine the brown sugar, flour, and cinnamon together in a medium bowl. Use your hands to combine it all until the mixture is in pea-sized crumbs. Some larger crumbs are OK
3. Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Add the eggs and vanilla, and beat on medium-high speed until combined. Beat in the sour cream. Mixture will be lumpy.
4. Add the flour mixture to the wet ingredients, and beat on low speed until just combined. Finally, beat in the milk. Do not overmix this batter. The batter will be thick. You’ll have about 2 and 1/2 cups of batter.
5. Carefully spread about half of the batter into the prepared pan. Sprinkle 1 cup (about half) of the crumb mixture evenly on top. Carefully spread the remaining batter on top. Sprinkle the remaining crumb mixture evenly on top.
6. Bake for around 35–40 minutes or until the cake is baked through.