Sour Cream Coffee Cake

Ingredients

FOR THE CAKE

• Cooking spray
• 3 c. all-purpose flour
• 2 tsp. baking powder
• 1 tsp. kosher salt 
• 1/2 tsp. baking soda
• 3/4 c. (1 1/2 sticks) butter, softened
• 1 c. packed light brown sugar
• 1/2 c. granulated sugar
• 3 large eggs
• 2 tsp. pure vanilla extract
• 1 1/2 c. sour cream
• 3/4 c. buttermilk

FOR THE STREUSEL

• 3/4 c. packed light brown sugar
• 3/4 c. all-purpose flour
• 1 tbsp. ground cinnamon
• Pinch kosher salt
• 1/2 c. (1 stick) cold butter, cut into cubes

Directions

1. Make batter: Preheat oven to 350° and grease a bundt pan with cooking spray. In a large bowl, whisk together flour, baking powder, salt, and baking soda. 
2. In another large bowl using a hand mixer, or in the bowl of a stand mixer using the paddle attachment, beat butter and sugars until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating well after each addition, then add vanilla. Add about half of the dry ingredients to the bowl and mix until just a few dry streaks remain. Add sour cream and buttermilk and mix until incorporated. Add remaining dry ingredients and mix until just combined. 
3. Make streusel: In a medium bowl, combine sugar, flour, cinnamon, and a pinch of salt. Add butter and use your hands to cut into mixture until pea-sized and starts to look like sand. 
4. Add about half of the streusel mixture into bottom of bundt pan. Top with half of the cake batter and spread into an even layer. Top with remaining streusel and then spread the rest of the cake batter over top into an even layer. 
5. Bake until golden and a toothpick inserted into the middle comes out clean, 50 to 60 minutes. Let cool 10 minutes, then invert onto a cooling rack and let cool completely.