Coffee Cake for Icing Haters

Recipe is adapted from this one; they do include an icing recipe, but I don't have much a sweet tooth so I haven't tested it.

Ingredients

  • 2/3 cup packed dark or light brown sugar
  • approx 2 cups all-purpose flour (3/4 cup for crumb topping, 1 1/3 cups for cake)
  • 2 1/2 tsp ground cinnamon
  • 14 tbsp (1 3/4 sticks) butter (6 tbsp for crumb topping, 1/2 cup for cake)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 cup full-fat sour cream

Instructions

  1. Preheat the oven to 350˚ F. Line or grease an 8-inch square pan.
  2. To make the cinnamon crumb topping, combine 2/3 cup of brown sugar, 3/4 cup flour, and cinnamon. Cut in 6 tbsp of cold butter using a fork, food processor, or pastry cutter until the mixture forms pea-sized crumbs. Refrigerate until your batter is ready to be topped.
  3. Soften the remaining 1/2 cup butter and mix together with the granulated sugar until smooth and creamy. Add the eggs, vanilla, and sour cream. (You can sub mayo for sour cream in this and most other recipes and you will not taste the mayo.)
  4. Add the flour, baking powder, baking soda, and salt into the wet ingredients and mix until combined. The batter should be thick, but If the batter is too thick to spread, add a couple tbsp of milk or water.
  5. Spread half the batter into the pan, then sprinkle half of the crumb mixture on top of this layer. Carefully spread remaining batter on top of this layer, then sprinkle the remaining crumb on top.
  6. Bake for around 32-38 minutes or until baked through. (You can use a toothpick or knife to test if the cake is still wet inside.)
  7. Remove from the oven and allow to cool before serving. The cake will be fine for about 3 days stored at room temperature or a week in the fridge.