Cinnamon-Streusel Sour Cream Coffee Cake

Cinnamon-Streusel Sour Cream Coffee Cake

Makes: 10 to 12 servings

For the streusel

1 1/2 cups packed brown sugar

1/3 cup all-purpose flour

1 tablespoon ground cinnamon

Pinch of salt

6 tablespoons (3/4 stick) cold unsalted butter

For the cake

3 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

Pinch of salt

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 1/3 cups sugar

3 large eggs

1 tablespoon vanilla extract

1 cup sour cream (low-fat is fine)

1/2 cup milk

1. Heat the oven to 350 degrees. Butter and flour a 9-by-13-inch baking pan.

2. Make the streusel: In a small bowl, combine the sugar, flour, cinnamon and salt. Rub in the butter with your fingers until the mixture is crumbly. Reserve.

3. Make the cake: Sift the flour, baking powder, and baking soda into a medium bowl. In a large bowl, using a hand-held mixer, or in the food processor, cream the butter and sugar until well blended. Add the eggs one at a time and then the vanilla; beat or process until blended. Add the flour mixture alternately with the sour cream and milk, and beat or process until just blended.

4. Spread the batter evenly in the prepared pan. Sprinkle the streusel evenly over the top. Bake for about 1 hour, or until a skewer inserted in the center comes out clean.

5. Let the cake cool. Cut into large squares and serve.

Make ahead: This may be made up to two days ahead, covered at room temperature.