Cinnamon Coffee Cake with Crumb Topping
Makes 12+ servings (one 9×13-inch cake)
A tender sour cream cake layered with a cinnamon-brown sugar swirl and topped with thick buttery crumbs.
| prepPreheat oven to 350°F / 175°C | ||||||||
| prepGrease a 9×13-inch pan; line with parchment if desired | ||||||||
| 250 g all-purpose flour | Combine flour, sugars, cinnamon, salt | Stir in melted butter into crumbs | Top with crumbs, press lightly | Bake 350°F / 175°C, 45–60 min | Cool in pan 45–60 min, slice | |||
| 200 g packed brown sugar | ||||||||
| 100 g granulated sugar | ||||||||
| 1 tbsp ground cinnamon | ||||||||
| 3/4 tsp kosher salt | ||||||||
| 16 tbsp (2 sticks) / 225 g unsalted butter, melted | ||||||||
| 100 g packed brown sugar | Mix cinnamon swirl until smooth | Layer batter, swirl, batter in pan | ||||||
| 55 g melted butter | ||||||||
| 2 1/2 tsp cinnamon | ||||||||
| 30 ml heavy cream or milk | ||||||||
| Pinch salt | ||||||||
| 375 g all-purpose flour | Whisk flour, leaveners & salt | Add dry mix; combine, don't overmix | ||||||
| 2 1/2 tsp baking powder | ||||||||
| 1/2 tsp baking soda | ||||||||
| 1 tsp kosher salt | ||||||||
| 225 g unsalted butter, very soft | Beat butter & sugar, 2–3 min | Beat in eggs one at a time, then yolk | Mix in sour cream, oil & vanilla | |||||
| 300 g granulated sugar | ||||||||
| 3 large eggs + 1 egg yolk | ||||||||
| 340 g full-fat sour cream, room temperature | ||||||||
| 60 ml neutral oil (canola/vegetable/avocado) | ||||||||
| 1 tbsp vanilla extract | ||||||||
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