Coffee Cake

Updated at: Thu, 17 Aug 2023 04:47:46 GMT

Step 1

Heat oven to 325° or 350°F (depending on oven) Butter 8"x8" baking pan line bottom with parchment paper with overhangs on 2 side.

Step 2

In bowl, combine ⅓ cup each all-purpose flour and light brown sugar and ¼ tsp each cinnamon and kosher salt. Rub in 3 tbsp cold unsalted butter (cubed) until mixture resembles wet sand and clumps together when squeezed. Refrigerate.

Step 3

In stand mixer on medium beat ½ cup granulated sugar and 1 stick unsalted butter (at room temperature) until light and fluffy. 3 minutes. Beat in 2 large eggs(one at a time), then ½ tsp pure vanilla extract. On low, mix in ½ cup pancake mix to combine, then ½ cup sour cream (room temperature) the another ½ cup of pancake mix. Transfer to baking pan, bake until edges are set, 15 minutes. Working quickly sprinkle with chilled topping and bake until wooden pick inserted in center comes out clean, 20 minutes. Let cool 15 minutes, remove from pan and transfer to wire rack to cool further.

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