Cinnamon Coffee Cake with Crumb Topping
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Moist cinnamon coffee cake with cinnamon swirl and streusel crumb topping

Ingredients
Instructions
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.


