Saigon Cinnamon Streusel Coffee Cake

By ctozzi

what makes this coffee cake better than all the other ones out there is the combination of the streusel topping and the Spice Islands Ground Saigon Cinnamon. Saigon cinnamon is one of the most fragrant and sweet cinnamons out there, and it really steps it up above all other cinnamons. I make the streusel topping that is laced with this aromatic spice, and then use the streusel as a layer in the cake and then the topping. That way you get a double punch of cinnamon to complement your coffee!

Ingredients

• For the cake:
• 1 stick unsalted butter, at room temperature
• 1 cup white sugar
• 2 eggs
• 2 teaspoons Spice Islands Pure Vanilla Extract
• 2 cups all purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon Spice Islands Sea Salt
• 1 cup sour cream
• 1 cup powdered sugar
• 2 tablespoons 2% milk
• For the streusel topping:
• 1 3/4 cup all purpose flour
• 3/4 cup brown sugar
• 1 teaspoon Spice Islands Ground Saigon Cinnamon
• 1 teaspoon Spice Islands Sea Salt
• 1 1/2 sticks unsalted butter
• For the glaze:
• 1 cup powdered sugar
• 2 tablespoons whole milk

Details

Adapted from keyingredient.com

Preparation

Step 1

Preheat the oven to 350 ºF. Spray a 9-inch spring-form pan with baking spray and set aside.
In a large stand mixer, cream together the butter and sugar.
Add the eggs and vanilla to the butter mixture, and scrape down the sides of the bowl as needed, until fully incorporated.
Add the flour, baking powder, baking soda and salt, and mix on low speed until just combined.
Add the sour cream and mix for 60 seconds more, until fully incorporated.
In a medium bowl, combine the ingredients for the topping and, using a fork or a pastry cutter, cut in the butter until you have a crumbly mixture.
Transfer half of the batter to the prepared spring-form pan and smooth out so it covers the bottom. Sprinkle ½ cup of the streusel topping on top of the batter, and then cover with the remaining batter.
Sprinkle the remaining streusel on top of the batter. Transfer the spring-form pan onto a baking sheet and then into the prepared oven.
Bake for 55-60 minutes, until a knife can be inserted into the center and comes out clean. Remove from the oven. Let the cake cool completely.
In a small bowl, whisk together the powdered sugar and milk until smooth.
Drizzle the glaze over the cooled cake and serve with coffee.