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Cinnamon Butter Coffee Cake

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
170 min
SERVINGS
20 servings
Dessert Jewish
Cinnamon Butter Coffee Cake
Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 3/4 cup butter, softened
  • 1 1/4 cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups sour cream
  • 1/4 cup butter, softened
  • 1/2 cup all-purpose flour
  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon
Instructions
1
Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius.
2
Next, take a 9x13-inch baking dish and give it a light coating of butter or cooking spray, then dust it with flour to prevent the cake from sticking.
3
In a separate bowl, whisk together 2 1/2 cups of flour, baking powder, and baking soda until well combined.
4
In a large mixing bowl, use an electric mixer to cream together 3/4 cup of softened butter and 1 1/4 cups of granulated sugar until the mixture is pale and fluffy. This should result in a noticeable change in color.
5
Add room-temperature eggs one at a time, allowing each egg to fully incorporate into the butter mixture before adding the next. Beat in 1 teaspoon of vanilla extract with the last egg.
6
Gradually pour in the flour mixture, alternating it with 1/2 cup of sour cream until just combined. The batter should be quite thick.
7
Pour the cake batter into your prepared baking dish.
8
Mix together 1/4 cup of softened butter, 1/2 cup of flour, 1/4 cup of granulated sugar, and a pinch of cinnamon in a small bowl until it resembles coarse crumbs. Sprinkle this mixture evenly over the top of the cake batter.
9
Bake your cake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
10
Allow your cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.