Cinnamon Coffee Cake with Crumb Topping

Preheat your oven to 350°F and grease a Sweet Heritage 9x5 loaf pan with butter

Make the cinnamon crumble: in a separate bowl, whisk together the flour, brown sugar, cinnamon, nutmeg and salt

Slowly stir in the melted butter until the mixture resembles coarse crumbs

Make the batter: in a medium bowl, whisk together the flour, baking powder, baking soda, and salt

Set aside. 

In a large bowl, cream the butter and both sugars together until light and fluffy, 3-4 minutes

Add the eggs one at a time, mixing well after each addition

Stir in the vanilla extract and sour cream, mixing until smooth

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Do not overmix the batter

Assemble the cake: pour half of the cake batter into the prepared baking pan, spreading it evenly

Then sprinkle a generous layer of the cinnamon crumble over the batter

Spread the remaining cake batter on top, followed by another layer of the cinnamon crumble

Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean

The cake should be golden, with the crumble on top slightly crisp

Make the icing: while the cake cools, whisk together powdered sugar, vanilla extract, and enough milk to create a smooth, drizzle-worthy consistency

The icing should be thick but pourable

Once the cake has cooled slightly, drizzle the icing over the top

Allow the icing to harden before slicing and serving.