MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Classic Coffee Cake
Categories: Cakes, Snacks, Dairy
Yield: 16 servings

MMMMM----------------------STREUSEL TOPPING---------------------------
1 c (180 g) brown sugar; packed
1 c (125 g) A-P flour
1 ts Ground cinnamon
pn Kosher salt
1/2 c (113 g) unsalted butter;
- softened

MMMMM-----------------------CINNAMON LAYER----------------------------
1/4 c (50 g) sugar
1 tb A-P flour
1/2 ts Ground cinnamon

MMMMM------------------------CAKE BATTER-----------------------------
3 c (375 g) A-P flour
2 1/4 c (450 g) sugar
3/4 ts Baking powder
1/2 ts Baking soda
1/2 ts Kosher salt
1 c (226 g) unsalted butter;
- softened
1 c (230 g) sour cream
1/4 c Whole milk
4 lg Eggs
1 tb Vanilla extract

Set the oven @ 350oF/175oC and butter or spray a 9" X 13" pan.

MAKE THE STREUSEL LAYER: In a small bowl, combine the
flour, brown sugar, cinnamon, and salt. Use a fork to
mash the butter into the mixture until completely
combined and crumbly. Set aside. Make the cinnamon
layer:

In another small bowl, combine the sugar, flour, and
cinnamon. Set side, as well.

BEGIN MAKING THE BATTER: In the bowl of your mixer, add
the flour, sugar, baking powder, baking soda, and kosher
salt. Using the paddle attachment for your stand mixer,
stir on low to combine.

Add the softened butter and beat on medium-low speed for
2 to 3 minutes, or until all of the butter is mixed in,
and the mixture resembles moist sand.

COMBINE THE WET INGREDIENTS AND FINISH THE BATTER: In a
medium bowl, whisk together the sour cream, milk, eggs,
and vanilla until combined. Add the mixture to the dry
ingredients. Beat the batter on medium speed until you
get a smooth batter. A few small lumps are totally fine.

PREPARE THE CAKE: Spread half of the batter into the
prepared pan. Sprinkle the cinnamon-sugar layer over the
top of the batter in an even layer. Spread the remaining
batter over the top (this does require some patience
since the batter likes to lift off the cinnamon-sugar
layer). Top with the crumble mixture.

BAKE THE CAKE: Bake for 55 minutes or until a toothpick
inserted in the center comes out clean. Cool on a rack
for 1 hour (or until the cake comes to room temperature)
before serving.

STORE THE CAKE: You can make this cake a day or two in
advance. Remove the cake from the pan and cover with
plastic wrap. Keep it on the counter at room
temperature.

To freeze the cake, wrap it in plastic, followed by
foil.

By Cindy Rahe

Serves: 15 to 18 servings

RECIPE FROM: https://www.simplyrecipes.com

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