- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
- 1 tablespoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- 1 cup brown sugar
- 1 1/2 tablespoons ground cinnamon
- 3/4 cup unsalted butter, at room temperature
- 1 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/3 cup brown sugar
- 2 1/2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 3 large eggs
- 3/4 cup sour cream
- 1 1/4 cups milk
- 3 3/4 cups all-purpose flour
Stir together streusel topping ingredients. Set aside.
Stir together filling ingredients. Set aside.
In a large bowl, beat together the butter, salt, sugars, baking powder and vanilla until well combined and smooth.
Add eggs one at a time, beating well after each addition.
In a separate bowl, mix together the sour cream and milk.
Add the flour to the butter mixture alternating with the milk mixture, beating gently to combine.
Begin and end with flour.
Spread half the batter into a prepared 9"X13" baking pan.
Sprinkle the filling evenly over top of the batter.
Drop remaining batter by spoonfuls over top of filling.
Gently pull knife through batter to swirl throughout pan.
Sprinkle the streusel topping over the batter in the pan.
Bake for 50 minutes in a preheated 350-degree oven or until a toothpick inserted in center comes out clean.
Cool for 20-minutes.
Serve from pan.
Bake in two 9" round cake pans. Freeze one for later.
You can prepare this coffeecake the night before, then bake in the morning. Cover the unbaked cake with plastic wrap, and refrigerate overnight. Next morning, bake the cake as directed.