Classic Coffee Cake – Buttery, Cinnamon & Crumbly

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.

Prepare the Cinnamon Swirl:
In a small bowl, combine the brown sugar and cinnamon for the swirl. Set aside.

Make the Crumb Topping:
In another bowl, mix together the flour, sugar, cinnamon, and a pinch of salt for the crumb topping. Add the cold, cubed butter and, using a pastry cutter or your fingers, work it into the dry ingredients until the mixture resembles coarse crumbs. Set aside.

Make the Cake Batter:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.

Assemble the Cake:
Pour half of the cake batter into the prepared pan and smooth the top. Sprinkle the cinnamon swirl mixture evenly over the batter. Add the remaining cake batter on top and smooth it out.

Add the Crumb Topping:
Sprinkle the crumb topping evenly over the batter.

Bake the Cake:
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

Cool and Serve:
Let the coffee cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Serving and Storage Tips: