Brown Sugar Coffee Cake
Ingredients
The Cake:
-
1 cup (2 sticks) unsalted butter, softened
-
2 cups Golden Sugar
-
4 large eggs, at room temperature
-
2 teaspoons vanilla extract
-
3 cups All-Purpose flour
-
1/2 teaspoon baking powder
-
1/2 teaspoon baking soda
-
1 teaspoon salt
-
1 cup sour cream, at room temperature
The Crumble:
-
1⁄4 cup light brown sugar
-
1⁄2 cup All-Purpose flour
-
1 tablespoon ground cinnamon
-
1⁄4 teaspoon salt
-
4 tablespoons cold unsalted butter, cut in cubes
-
1⁄2 cup almonds, sliced
The Glaze:
-
2 cups confectioners sugar
-
2-3 tablespoons whole milk
Directions
The Cake:
-
Preheat oven to 350°F. Grease and flour a 10-inch tube pan.
-
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar at medium speed for about 3 minutes, until light and fluffy.
-
With the mixer at low speed, add eggs, one at a time and vanilla.
-
In a separate bowl, combine all the dry ingredients and mix well.
-
With the mixture at low speed, add flour mixture to butter mixture until just combined. Add sour cream and mix until all ingredients are combined. Do not over beat.
-
Add half the batter into the prepared tube pan. Then add 3⁄4 cups of crumble mixture. Pour the rest of the batter and finish with the rest of the crumble.
-
Bake for 55-60 minutes, until a toothpick inserted in the center comes out clean.
-
Cool for 10 minutes in the pan and then carefully remove from pan and transfer to a baking rack allowing to cool completely.
The Crumble:
-
Prepare the crumble topping by mixing all the dry ingredients.
-
Add the cold butter and pinch with your fingers until you form a crumble. Add the almonds. Set aside.
The Glaze:
-
In a small bowl, stir together powdered sugar and milk.
-
Adjust the amount of milk until the glaze has a drizzling consistency. Drizzle over cake and serve.
