Grab a cup of coffee and get ready for the best coffee cake ever! Soft vanilla cake with a sweet cinnamon layer inside, topped with buttery crumb topping!
- 3/4 cup light brown sugar
- 3/4 cup all purpose flour
- 2 teaspoons ground cinnamon
- 6 tablespoons butter, melted
- 1 cup light brown sugar
- 1 1/2 tablespoons ground cinnamon
- 1 cup all purpose flour
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 2/3 cup light brown sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 3/4 cup sour cream
- 1 teaspoon kosher salt
- 3 teaspoons baking powder
- 1 1/4 cup milk
- 3 2/3 cup all purpose flour
- 1 cup powdered sugar
- 2–3 tablespoons milk
- Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray. Set aside.
- In a medium bowl prepare the cinnamon filling by whisking together the brown sugar, flour, and cinnamon until combined. Set aside.
- To prepare the crumb topping, mix together the melted butter, brown sugar, cinnamon, and flour in a medium bowl until it resembles coarse crumbs. Use your hands to mix to form larger crumb pieces. Set aside.
- For the cake, mix the butter, granulated sugar, and light brown sugar in the bowl of your stand mixer fitted with the paddle attachment on medium speed for 2 minutes until light and fluffy.
- Add in the eggs, vanilla, sour cream, salt, and baking powder and mix for 1 minute until combined and smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour and milk in alternating portions, beginning and ending with flour. Mix until just combined and smooth, again, scraping the sides of the bowl as necessary.
- Spread half of the cake batter into the prepared pan. Sprinkle the cinnamon filling evenly on top of the batter. Carefully spread the remaining cake batter on top of the cinnamon layer. Evenly sprinkle the crumb topping on top.
- Bake for 40-45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
- Remove cake from oven and place pan on a wire rack to cool completely.
- Whisk together the powdered sugar and milk until smooth and drizzle on top of the cooled cake. Or alternately sprinkle with powdered sugar instead of making the icing.
Store airtight for up to 3 days
- Serving Size:
- Calories: 660
- Sugar: 55 g
- Sodium: 248.4 mg
- Fat: 24.9 g
- Carbohydrates: 101.1 g
- Protein: 9.6 g
- Cholesterol: 108 mg
Keywords: cookies and cups, coffee cake, crumb cake, cake recipe