Easy Homemade Coffee Cake

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   NOTE: Not all 9x13 inch pans are the same size. I tested this recipe in this pan. You want the inside of your pan to measure 9x13, this is not including the edge of the pan. When in doubt, use a larger pan.

Crumb Topping

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   In a large bowl combine the flour, brown sugar, cinnamon and salt. Stir to combine. Pour in the melted butter and use a spatula to moisten and combine. You can also use your hands to combine the crumb. The mixture will be sandy with some larger clumps. Set aside.

Cake

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   Preheat the oven to 350ºF. Spray a 9x13 inch baking pan with nonstick cooking spray or line the pan with parchment paper.

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   In a small mixing bowl combine the flour, baking powder, and salt. Stir to combine.

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   In a large mixing bowl beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 1-2 minutes.

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   Beat in the eggs and vanilla extract.

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   Add in half of the flour mixture, beat on low speed until just combined.

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   Add in the sour cream and milk, beating for 30 seconds, then add in the remaining flour mixture. Beat on low until combined. Use a spatula to scrape down the bowl.

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   Pour half of the cake batter into the prepared pan, spread into an even layer.

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   Measure out 3 cups of the crumb topping and sprinkle that evenly over the cake batter. There should be about 6.5 cups of crumb total, so save 3.5 cups for the topping.

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   If you like cinnamon, sprinkle more cinnamon over the first layer of crumb topping. I think this helps the filling to taste more cinnamony!

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    Add the remaining batter to the pan, using a spatula to spread it into an even layer. This might be a little tricky as the crumb layer likes to move around.

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    Sprinkle the remaining crumb topping over the cake.

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    Bake for 45 minutes. Then place a large piece of aluminum foil over the cake and bake for 20-25 additional minutes or until a toothpick inserted in the center comes out clean. The foil will allow the inside of the cake to bake without over-browning the top.

    45 min
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    Allow the cake to cool. Drizzle the glaze over the cake. Slice and serve.

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    Cover leftovers and store at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Glaze

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   In a small mixing bowl combine the powdered sugar, vanilla extract, and heavy cream. Whisk until smooth and pourable.