My husband actually made this for breakfast on Mother's Day (he rummaged through my gmail recipe box until he found a coffee cake that was starred) and it was a wonderful surprise for me. I woke up just as he and our three-year old were adding the topping, which is, obviously, the best thing about coffee cake. This recipe gets it right with a ratio of about 1/3 topping and 2/3 cake. Drizzle the top with a simple glaze and you've made your wife (or mother) one happy lady!
1 cup (packed) dark brown sugar
1/2 cup sugar
1 1/2 tablespoons cinnamon
1/2 teaspoon salt
1 cup butter, melted, warm
2 1/2 cups all purpose flour Cake 2 1/2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, room temperature
1 1/2 cups sugar
2 eggs 1 1/3 cups sour cream
1 teaspoon vanilla extract
Directions 1) To make topping, mix both sugars, cinnamon, and salt in medium bowl and whisk to blend. Add warm melted butter and stir to blend.
2) Add flour and toss with fork until moist clumps form (topping mixture will look slightly wet). Set aside.
3) To make cake, sift flour, baking soda, baking powder, and salt into medium bowl.
4) Using electric mixer, beat room-temperature butter in large bowl until smooth. Add sugar and beat until light and fluffy. Add eggs 1 at a time, beating until well blended after each addition. Add sour cream and vanilla extract and beat just until blended.
5) Add flour mixture to wet ingredients in 3 additions, beating just until incorporated after each addition.
6) Transfer cake batter to a buttered 13x9 baking dish; spread batter evenly with a spatula.
7) Squeeze small handfuls of topping together to form small clumps. Drop topping clumps evenly over cake batter, covering completely (topping will be thick). 8) Bake cake at 350° until toothpick inserted into center comes out clean and topping is deep golden brown and slightly crisp, about 1 hour. Cool cake in dish on rack at least 30 minutes. Serve slightly warm or at room temperature. Enjoy!