Ingredients
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1 cup (225g) softened Unsalted butter
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2 cups (400g) Granulated sugar
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2 Large eggs
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1 cup (240ml) Sour cream
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1 teaspoon Vanilla extract
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2 cups (250g) All-purpose flour
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1 teaspoon Baking powder
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1/4 teaspoon Salt
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the sour cream and vanilla extract.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, prepare the streusel topping by mixing together the brown sugar, flour, and cinnamon. Pour in the melted butter and stir until the mixture resembles coarse crumbs.
- Spread half of the batter into the prepared baking pan. Sprinkle half of the streusel topping evenly over the batter. Repeat layers with remaining batter and streusel topping.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the coffee cake to cool in the pan for about 10 minutes before serving.
