Sour cream cinnamon coffee cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees and generously butter a Bundt pan. Cooking spray with flour works well.

Step 2

Make the topping by combining the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry cutter or two forks (or even your hands) until the mixture is in pea-sized crumbs. Set aside.

Step 3

Cream butter and sugar together in a stand mixer with the paddle attachment until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well (for 30-60 seconds) after each addition.

Step 4

In a separate bowl, combine flour with baking powder, baking soda and salt and stir to combine.

Step 5

With the mixer on low speed, add half of the flour mixture into the butter mixture and stir until combined.

Step 6

Add the sour cream and vanilla and continue and stir to combine.

Step 7

Add the other half of the flour mixture and stir to combine. Be careful not to overmix.

Step 8

Pour about half of the cake batter into the prepared Bundt pan. Top with about half of the cinnamon crumb mixture. Pour the remaining cake batter on top as evenly as you can. Sprinkle the remaining crumb mixture on top and press into the batter. This will ultimately be the bottom of the cake, so pressing the crumb into the batter prevents it from being too loose.

Step 9

Bake in preheated oven for about 45 minutes, or until a cake tester or toothpick comes out clean when inserted into the center.