Sour Cream Coffee Cake

This coffee cake is thick, soft, and crumbly on the top. I can imagine making this for breakfast whenever guests are in town or for a complimentary side to go with tea. Hope you enjoy it as much as I do! Note: My recipe is a slightly modified version of Sally's Baking Addiction's recipe.

Ingredients:

For the cake:
1 and 1/3 cup all purpose flour
1 teaspoon baking powder
1/3 teaspoon baking soda
1/3 teaspoon salt
1/2 cup (or 1 stick) unsalted butter at room temperature
3/4 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1/2 cup sour cream

For the topping:
1/2 cup packed brown sugar
1/2 cup all purpose flour
2 teaspoons cinnamon
4 tablespoons unsalted refrigerated butter

Optional Glaze:
1/2 cup powdered sugar
1 teaspoon vanilla
2 tablespoons milk

Instructions:

Following these instructions exactly will provide the best results.

1. For the cake, whisk the dry ingredients (all purpose flour, baking powder, baking soda, and salt together in a bowl). Set aside.
2. With a hand mixer, beat the butter for about 2 minutes until it is smooth and creamy. Add the sugar and continue beating for another 2 minutes. Add in the eggs and beat thoroughly. Then, add in the vanilla and sour cream and beat until well combined.
3. Beat in 1/2 of the dry ingredients into the wet ingredients until just combined. Add in the remaining dry ingredients and mix until just combined. Do not over mix!
4. In a square 8x8 greased pan, pour half the cake batter into the pan. 
5. Now, make your topping. Do this by combining the brown sugar, flour, and cinnamon in a bowl. Cut the butter into the mixture so that you have small to medium sized crumbs.
6. Sprinkle half of the topping over the batter in the pan and make sure that the topping is at every corner of the cake. Then, pour the remaining cake batter into the pan. Use a spatula to make sure the top layer is spread evenly. Sprinkle the top with the remaining topping, making sure that the top of the cake is fully covered with topping.
7. Bake the cake for 30 to 35 minutes at 350 degrees. An inserted toothpick in the middle of the cake should come out clean.
8. Allow the cake to cool, while you make your optional glaze. To make the optional glaze, whisk all the glaze ingredients together until smooth (and there are no clumps of powdered sugar). I recommend sifting the powdered sugar first. 
9. Drizzle the cake with the glaze and serve!

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