This coffee cake recipe is moist and buttery with a ribbon of cinnamon in the middle and brown sugar streusel topping. It has a deliciously tender crumb because it's made with sour cream and the cinnamon streusel doubles as the filling and topping.
Lightly grease and flour a 9x13 inch pan. Preheat the oven to 350F degrees.
In a medium bowl stir together the flour, brown sugar & cinnamon.
Stir in the melted butter until the mixture resembles wet sand.
In a medium bowl whisk together the flour, baking powder, baking soda & salt.
In a large bowl using an electric mixer beat the butter and sugar until fluffy. (about 2 minutes).
Mix in the eggs 1 at a time, then mix in the vanilla extract.
In a liquid measuring cup whisk together the sour cream and milk.
With the electric mixer on low speed beat about 1/3 of the flour mixture into the butter mixture, alternating with about 1/3 of the sour cream and milk.
Repeat the process until combined, turning off the mixer and scraping down the sides of the bowl as necessary.
Spoon about 1/2 of the cake batter into the bottom of the prepared pan. Smooth the top.
Sprinkle about 1 cup of streusel mixture on top of the cake batter.
Spoon the remaining cake batter over top of the struesel, then gently spread it over top.
Crumble the remaining streusel over top of the cake batter.
Bake in the preheated oven for 30-35 minutes or until an inserted toothpick comes out clean and the cake doesn't wobble if you give the pan a gentle nudge.
Allow the cake to cool for at least 30 minutes before cutting into it.
In a small bowl whisk together 1 cup powdered sugar with 3 tablespoons of cream.
If it seems to thin, add a little more powdered sugar. If it's too thick, add in a little more cream about 1 teaspoon at a time.
Drizzle over top.
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