Cinnamon Streusel Coffee Cake

Instructions

1. Prepare the oven and pan
   Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or a 10-inch bundt pan.
2. Make the streusel
   In a medium bowl, combine brown sugar, flour, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
3. Mix the dry ingredients
   In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Cream butter and sugar
   In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Combine wet and dry ingredients
   Add the dry ingredients to the butter mixture alternately with the sour cream, beginning and ending with the dry ingredients (3 additions of dry ingredients, 2 of sour cream). Mix just until combined after each addition, being careful not to overmix.
6. Layer and bake
   Spread half of the batter into the prepared pan. Sprinkle with half of the streusel mixture. Spread the remaining batter on top, then sprinkle with the remaining streusel. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the cake
   Allow the cake to cool in the pan on a wire rack for 15-20 minutes before removing from the pan if using a bundt pan, or serve directly from the baking dish if using a 9x13-inch pan.
8. Prepare and add the glaze
   While the cake is cooling, whisk together the powdered sugar and milk until smooth, adding more milk if needed to reach a pourable consistency. Drizzle the glaze over the warm cake and allow it to set before serving.