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Sour Cream Coffee Cake

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Ingredients
  

  • For the crumb topping:
  • ¾ cup all-purpose flour
  • ¾ cup firmly packed light brown sugar
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter cold & cut into 1-inch cubes
  • For the cake:
  • 3 & 1/2 cups all-purpose flour
  • 1 & 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter softened but cool, cut into 1-inch pieces
  • 2 & 1/4 cups granulated sugar
  • 4 large eggs
  • 16 ounces sour cream
  • 1 & 1/2 teaspoons vanilla extract

Instructions
 

  • To make the crumb topping:
  • Place flour, brown sugar, and salt in the bowl of a food processor.
  • Pulse for a few seconds to mix.
  • Add butter and pulse until combined.
  • The mixture should look like coarse sand. Cover and refrigerate.
  • To make the cake:
  • Preheat oven to 350°. Butter a 9"x 13"x 2" glass baking pan.
  • Whisk together flour, baking soda, baking powder, and salt. Set aside.
  • In an electric mixer, beat butter until smooth. Scrape down the sides of the bowl.
  • Add sugar, and beat until mixture is smooth and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Scrape sides again and mix for another 30 seconds.
  • Add sour cream and vanilla, and mix just until combined.
  • Add flour mixture in 3 portions, scraping sides of bowl as needed.
  • Mix each addition just until combined. Do not over mix.
  • Spread evenly into pan.
  • Sprinkle crumb mixture evenly over the batter.
  • Bake for 60-70 minutes, turning the pan 3 times during baking.
  • Cool cake in pan on wire rack for at least 30 minutes before serving.
  • Dust w/powdered sugar if desired.
  • Freezes well.
  • Recipe adapted from Baked: New Frontiers in Baking.