Coffee Cake

Serving: 14         

Prep time: 30 mins                      

Cooking Time: 50 mins

Ingredients - Coffee Cake:

1 Cup Soft Butter

1 Cup White Sugar (granulated)

2/3 Cup Light Brown Sugar

3 Eggs (room temp)

1 TBSP Mexican Vanilla

¾ Cup Sour Cream

1 tsp Salt

3 tsp Baking Powder

1¼ Cup Milk

3⅔ Cup AP Flour

Ingredients - Cinnamon Filling:

¾ Cup Light Brown Sugar

¾ Cup AP Flour

2 tsp Cinnamon

Ingredients – Crumb Topping:

6 TBSP Room Temp Butter

1 Cup Light Brown Sugar

1½ tsp Ground Cinnamon

1 Cup AP Flour

Ingredients - Rum Glaze: 

1 ½ Cup Powder Sugar

4 TBSP Dark Rum

Directions:

1. Preheat oven to 350 and coat 10X10 Baking dish with nonstick spray               
2. Mix all ingredients for cinnamon filling in a bowl and set aside
3. Mix all ingredients for crumb topping in a bowl until it coarse crumbs and set aside
4. In a stand mixer mix together the butter, granulated and light brown sugar on medium until light and fluffy
5. Add the eggs, sour cream, vanilla, baking powder, salt and mix for 1 minute
6. While on low and In alternating portions mix in the milk and flour until smooth
7. Pour half the batter into pan and layer with cinnamon filling, then spread the remaining batter on top of the cinnamon layer.
8. Sprinkle crumb topping on top and bake until set; about 40-45 minutes
9. Remove from oven to cool 
10. Mix Sugar and Rum together and drizzle over cake