This coffee cake is super soft and moist, with a delicious cinnamon streusel topping! It's perfect for brunch or parties. Using sour cream in cake is the key to keeping it moist!
1/3cuppacked dark brown sugar(light brown sugar may be substituted)
2teaspoonsground cinnamon
1/8teaspoonkosher salt
3tablespoonscold, unsalted butter, cut into small pieces
For the cake:
4ouncesunsalted butter,room temperature
1cupgranulated sugar
2largeeggs
1cup(8 ounces) sour cream(preferably full fat)
1 1/2teaspoonspure vanilla extract
8 1/2ouncesall-purpose flour(2 cups using the Spoon & Level Method; see notes)
1teaspoonbaking soda
1teaspoonbaking powder
1/4teaspoonkosher salt
Instructions
Preheat the oven to 325 degrees F. Lightly grease a 9x13 inch pan with baking spray or butter.
Prepare the topping: In a medium-sized bowl, stir together the oats, granulated sugar, brown sugar, cinnamon, and salt. Press the butter into the mixture with a fork until it’s evenly incorporated. Set aside.
In a stand mixer with the paddle attachment (or using an electric mixer), cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the sour cream and vanilla extract.
In a small bowl, whisk together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add in the dry ingredients, then turn the speed up until the batter is smooth (don’t over-mix).
Spread half the batter evenly into the prepared pan (note: slightly less is better than slightly more if you’re unsure), and sprinkle with half the topping. Repeat with the remaining batter and topping.
Bake for 40 minutes, or until a toothpick comes out of the center clean. Allow to cool for at least 5 minutes. Serve warm or at room temperature.