EXTRA CRUMB CINNAMON STRUESEL SOUR CREAM COFFEE CAKE

Extra Crumb Cinnamon Struesel Sour Cream Coffee Cake…this recipe is a mouthful. A mouthful meaning it takes a really long time to say, and that you will keep your mouth full as soon as this gets out of the oven. Trust me. So, I have been trying to eat healthier lately. The problem is, I love baking. I love baked goods. I love sugar. I love bakeries. I love…well, you get the point. For me, there’s nothing better than a nice chunk of cake, cup of coffee, and reading a book. Perfection.

EXTRA CRUMB CINNAMON STRUESEL SOUR CREAM COFFEE CAKE

INGREDIENTS
CINNAMON STRUESEL TOPPING:
  1. 1¼ cups sugar
  2. 1½ cups sifted all-purpose flour
  3. 1 tbsp. cinnamon
  4. 6 tbsp. butter, melted

BROWN SUGAR FILLING:
  1. 1 cup packed light brown sugar
  2. 1½ tbsp. cinnamon
  3. ¼ tsp. nutmeg
  4. 3 tsp. unsweetened cocoa powder
  5. ¼ tsp. salt

CAKE:
  1. 1½ sticks butter, softened
  2. 1½ cups sugar
  3. ⅓ cup packed light brown sugar
  4. 2 tsp. vanilla extract
  5. 3 large eggs
  6. 3¾ cups all-purpose flour, sifted
  7. 2½ tsp. baking powder
  8. ¾ tsp. salt
  9. ¾ cup sour cream (I use Greek yogurt sometimes)
  10. 1½ cups milk

INSTRUCTIONS
  • Preheat the oven to 350 degrees Fahrenheit and place a rack in the upper third of the oven. Line a 13x9 pan with parchment paper, spray with nonstick spray, or grease with butter or coconut oil.
  • For Cinnamon Struesel Topping- In a medium bowl, whisk together the sugar, flour and cinnamon. Stir in the butter until evenly coated and set aside.
  • For Brown Sugar Filling- In a small bowl, whisk together the brown sugar, cinnamon, nutmeg, cocoa powder and salt. Set aside.
  • For Cake- Using an electric mixer with a paddle attachment, beat together the butter and sugars until very well combined, about 4 minutes.
  • Beat in the vanilla.
  • Add the eggs, one at a time, beating for 1 minute after adding each one. Scrape the sides of the bowl as needed.
  • In a small bowl, whisk together the flour, baking powder, and salt.
  • In another small bowl, whisk together the milk and sour cream (or yogurt) until well combined. No need to whisk out all the lumps.
  • With the mixer on low speed, add ⅓ of the flour mixture to the batter.
  • As it's mixing, add ½ of the milk mixture.