Soft sour cream coffee cake layered with cinnamon streusel and topped with sweet glaze. Perfect homemade breakfast cake.

Scale

1 3/4 cups all purpose flour

1 cup packed light brown sugar

1 1/4 tsp cinnamon

1/4 tsp kosher salt

3/4 cup cold unsalted butter

1/2 cup unsalted butter softened

2 cups all purpose flour

1 1/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1 cup granulated sugar

2 eggs

1 1/2 tsp vanilla extract

1 cup sour cream

1 cup powdered sugar

2 Tbsp whole milk

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F and grease a 9×9 baking pan

2. Prepare streusel by mixing flour sugar cinnamon salt and butter until crumbly then refrigerate

3. Whisk flour baking powder baking soda and salt in a bowl

4. Beat butter and sugar until fluffy then add eggs and vanilla

5. Alternate mixing flour mixture and sour cream into batter

6. Spread half batter in pan add half streusel

7. Add remaining batter and top with remaining streusel

8. Bake about 55 minutes until toothpick comes out clean

9. Cool cake then whisk powdered sugar and milk for glaze

10. Drizzle glaze over cake before serving

Use cold butter for streusel for best crumb texture

Allow cake to cool before glazing

Store covered at room temperature up to 3 days