Brown Sugar Crumb Topped Coffee Cake
Brown sugar crumb-topped coffee cake is a moist, buttery breakfast cake with a perfectly sweet crumbly top! It's quick and easy, too!
Servings: 8 servings
Calories: 713kcal
Cost: 10
Ingredients
Cake
- 10 Tbs. Butter softened
- 1 Cup Sugar
- 1 teaspoon Vanilla
- 1 Egg
- ¼ teaspoon Salt
- 2 teaspoon Baking Powder
- ½ Cup Milk
- ½ Cup Sour Cream
- 2 Cups Flour
Crumb Topping
- 10 Tbs. Butter chilled
- 1 ½ Cups Brown Sugar
- 1 ½ Tbs. Ground Cinnamon
- 1 Cup Flour
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray. Set aside.
- In a mixing bowl, cream the butter and sugar until well blended and fluffy. Stir in the vanilla and egg. Add the salt and baking powder.
- In a measuring cup, whisk together the milk and sour cream until smooth.
- Beginning and ending with the flour, add the milk/sour cream mixture to two additions, mixing well after each addition.
- Spread the batter in the prepared baking dish.
- Prepare the crumb topping by whisking together the flour, brown sugar, and cinnamon and cutting in the butter until the mixture is crumbly. I prefer to use my food processor to do this. The crumbs should be moist but not sticky. Sprinkle the crumbs over the batter.
- Prepare the crumb topping by whisking together the flour, brown sugar, and cinnamon and cutting in the butter until the mixture is crumbly. I prefer to use my food processor to do this. The crumbs should be moist but not sticky. Sprinkle the crumbs over the batter.
- Bake at 350 degrees for 35 minutes or until a toothpick comes out clean.
- Cool slightly before serving.
Nutrition
Calories: 713kcal | Carbohydrates: 105g | Protein: 3g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 374mg | Potassium: 131mg | Fiber: 2g | Sugar: 68g | Vitamin A: 1023IU | Vitamin C: 2mg | Calcium: 221mg | Iron: 3mg