Saigon Cinnamon Coffee Cake


Servings: 12 | Total time: 90 minutes

Ingredients:

Cake

  • - 1 stick Unsalted Butter
  • - 1 Cup White Sugar
  • - 2 Eggs
  • - 2 tsp Pure Vanilla Extract
  • - 2 Cups AP Flour
  • - 1 ½ tsp Baking Powder
  • - ½ tsp Baking Soda
  • - ½ tsp Salt
  • - 1 Cup Sour Cream

Streusel Topping

  • - 1 ¾ Cup AP Flour
  • - ¾ Cup Brown Sugar
  • - 1 tsp Pride of Asia Saigon Cinnamon
  • - 1 tsp Salt
  • - 1 ½ Sticks Unsalted Butter

Glaze

  • - 1 Cup Powdered Sugar
  • - 2 Tbsp Whole Milk

Directions:

  1. Preheat the oven to 350ºF. Spray a 9-inch spring-form pan with non-stick baking spray and set aside.
  2. In a large stand mixer, cream together the butter and sugar.
  3. Add the eggs and vanilla to the butter mixture and fully incorporate.
  4. Add the flour, baking powder, baking soda and salt, and mix on low speed until just combined.
  5. Add the sour cream and mix for 60 seconds, until fully incorporated.
  6. In a medium bowl, combine the ingredients for the topping and, using a fork, cut in the
  7. butter until you have a crumbly mixture.
  8. Place spring-form pan onto a baking sheet and then transfer half of the batter to the prepared spring-form pan and cover the entire bottom. Spring a ½ cup of the streusel topping on top of the batter, and then cover with the remaining batter.
  9. Sprinkle the remaining streusel on top of the batter. Place the cake then into the pre-heated oven.
  10. Bake for 60 minutes, until a knife or toothpick can be inserted into the center and comes out clean. Remove cake from the
  11. oven and let it cool down completely.
  12. To make the glaze, whisk together the powdered sugar and milk until smooth.
  13. Once the Coffee Cake has cooled, drizzle the Glaze over.