Cinnamon-Streusel Coffe Cake

My first thought when I tasted this on Saturday morning was, "Dang. That's good." And of course, we'll thank King Arthur Flour for another winner.

Cinnamon-Streusel Coffee Cake

(Have fun repeatedly explaining to your family that it DOESN'T HAVE COFFEE IN IT. My kids must have asked me about the name 20 times.)

Streusel Topping

1 1/4 cups sugar

1 1/2 cups flour

1 T cinnamon

6 T butter, melted

Filling

1 cup brown sugar

1 1/2 T cinnamon

1 teaspoon unsweetened cocoa powder (this is for color only, so leave it out if you want)

Cake

3/4 cup butter

1 teaspoon salt

1 1/2 cups sugar

1/3 cup brown sugar

2 1/2 teaspoons baking powder

2 teaspoons vanilla extract

3 large eggs

3/4 cup sour cream or plain yogurt

1 1/4 cups milk

3 3/4 cups all-purpose flour

Preheat the oven to 350. Lightly grease 9 x13 pan.

Make topping by whisking together sugar, flour, cinammon. Add melted butter, stirring until well combined. Set topping aside ( A note from me: I had read in the comments for this recipe that this topping was a little dry. I cut the sugar and flour in half and threw in a couple handfuls of oatmeal and it came out more like the topping on a fruit crisp. You make the call based on your own preferences.).

Combine filling ingredients and set aside.

To make the cake: In a large mixing bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth. Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the sour cream or yogurt (I used greek yogurt), and milk until combined. You don't need to whisk out all the lumps. Add the flour to the butter mixture alternately with the milk mixture, beating gently to combine. Spread half of the batter (a little less than 3 cups, or 14 oz. if you use a kitchen scale) in the pan, all the way to edges. Sprinkle filling evenly atop the batter. Spread the remaining batter on top of the filling. Use a table knife to gently swirl the filling into the batter, as if you were making a marble cake. Sprinkle topping over the batter in the pan. Bake the cake until its a dark golden brown around edges and a toothpick inserted in the center comes out clean- about 55-60 minutes. When pressed gently in the middle, the cake should spring back.

Remove from oven and allow to cool for 20 minutes before serving right from the pan.

You can also assemble this the night before, then bake. Add about 5 minutes to total baking time to account for the chilled batter.