Extra Crumb Cinnamon Struesel Sour Cream Coffee Cake

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 2 1/2 tsp Baking powder
  • 1 1/3 cup Brown sugar, packed light
  • 2 1/2 tbsp Cinnamon
  • 3 tsp Cocoa powder, unsweetened
  • 5 1/4 cups Flour
  • 1/4 tsp Nutmeg
  • 1 tsp Salt
  • 2 3/4 cups Sugar
  • 2 tsp Vanilla extract

• Dairy

  • 6 tbsp Butter
  • 1 1/2 sticks Butter
  • 1 1/2 cups Milk
  • 3/4 cup Sour cream

Found on willbakeforbooks.com

Description

Ingredients

• CINNAMON STRUESEL TOPPING:
• 1¼ cups sugar
• 1½ cups sifted all-purpose flour
• 1 tbsp. cinnamon
• 6 tbsp. butter, melted
• BROWN SUGAR FILLING:
• 1 cup packed light brown sugar
• 1½ tbsp. cinnamon
• ¼ tsp. nutmeg
• 3 tsp. unsweetened cocoa powder
• ¼ tsp. salt
• CAKE:
• 1½ sticks butter, softened
• 1½ cups sugar
• ⅓ cup packed light brown sugar
• 2 tsp. vanilla extract
• 3 large eggs
• 3¾ cups all-purpose flour, sifted
• 2½ tsp. baking powder
• ¾ tsp. salt
• ¾ cup sour cream (I use Greek yogurt sometimes)
• 1½ cups milk

Directions

• Preheat the oven to 350 degrees Fahrenheit and place a rack in the upper third of the oven. Line a 13x9 pan with parchment paper, spray with nonstick spray, or grease with butter or coconut oil.
• For Cinnamon Struesel Topping- In a medium bowl, whisk together the sugar, flour and cinnamon. Stir in the butter until evenly coated and set aside.
• For Brown Sugar Filling- In a small bowl, whisk together the brown sugar, cinnamon, nutmeg, cocoa powder and salt. Set aside.
• For Cake- Using an electric mixer with a paddle attachment, beat together the butter and sugars until very well combined, about 4 minutes.
• Beat in the vanilla.
• Add the eggs, one at a time, beating for 1 minute after adding each one. Scrape the sides of the bowl as needed.
• In a small bowl, whisk together the flour, baking powder, and salt.
• In another small bowl, whisk together the milk and sour cream (or yogurt) until well combined. No need to whisk out all the lumps.
• With the mixer on low speed, add ⅓ of the flour mixture to the batter.
• As its mixing, add ½ of the milk mixture.
• Add another ⅓ of the flour mixture.
• Add the rest of the milk mixture.
• Add the remaining ⅓ of the flour mixture and mix until well combined, scraping down the sides of your bowl.
• Spread half of your batter in the bottom of your prepared pan, making sure to spread it to the edges.
• Sprinkle your brown sugar filling on top of the batter.
• Dollop the rest of your cake batter on top of your filling, using a spatula to spread the batter across the pan.
• Using a butter knife, gently swirl the filling into the batter.
• Sprinkle all of the topping on your cake.
• Bake for 50-55 minutes, or until the cake is golden brown and a toothpick comes out clean. Allow to cool before serving. Cake will last at room temperature for about 5 days. Enjoy!