- 1/2 cup granulated sugar
- 2 teaspoon ground cinnamon
- 2 cup King Arthur unbleached all-purpose flour
- 1 cup granulated sugar
- 2 teaspoon aluminum-free baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick (or 1/2 cup) softened butter
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon pure vanilla extract
- CRUMB TOPPING
- 1/2 cup light brown sugar
- 1/2 unbleached all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 ground nutmeg
I try to express in words how delicious some recipes are and exactly how much we enjoy them, but there are times like today where there are simply no words to adequately describe or express how incredible this coffee cake is!
The smell alone will make you want to slap your momma! (Okay, so don’t really slap your momma. It’s just an expression now, ya hear me?)
SO HERE’S HOW I GOT THIS CAKE DONE!
In a small bowl, mix together the sugar and cinnamon.
In a large bowl, mix together flour, sugar, baking powder, baking soda and salt. Set aside.
In your mixer, beat together the softened butter sour cream, eggs and vanilla.
Add the dry ingredients to your wet and mix just until combined. Pour half the batter into a greased 9-inch spring form pan. Sprinkle with your sugar/cinnamon mixture.
Spread the second half of your cake batter over the filling and top with your scrumptious crumb topping! (That’s my favorite part!)
Bake your coffee cake in a 350-degree oven for 35 to 40 minutes or until toothpick inserted in the center comes out clean.
This is what it looked like fresh from the oven:
Be prepared for squeals of joy, oohs and aahhs and everything in between. I bet you’ll get a love tap or two as well!