A crumb coffee cake made from scratch that’s perfect for any occasion. A moist vanilla cake with a sweet buttery crumb topping that’s heavy on the crumb. Simple to prepare and no mixer required.Recipe can be halved. See notes.
In a medium bowl, combine the flour, cornstarch, brown sugar, cinnamon and salt with a fork or whisk. Once combined, add the melted butter and mix. I start off with a fork then finish mixing with my hand to make sure butter is absorbed. Set aside.
In a large mixing bowl, whisk flour, cornstarch, sugar, baking powder, and salt.
Whisk in melted butter, eggs, vanilla or bourbon, milk and sour cream until combined - about 50 strokes.
Pour batter into prepared baking pan evening out the top.
Grab a handful of the crumb topping and lightly squeeze it together to form clumps. Sprinkle evenly over batter. I like the uneven texture of the topping. You get clumps of crumb topping - some big, some small.
Bake for 45 - 50 minutes or until a toothpick inserted in center comes out clean. Check after 40 minutes and go from there.
Let cool on a baking rack before slicing.
Notes
Use a good spicy cinnamon for great flavor. If your cinnamon tastes like dust, the crumb topping will too.*To warm eggs, simply place in a bowl with warm water for a few minutes.**Warm the milk or have it at room temperature otherwise the cold milk will solidify the melted butter in the batter forming clumps.Recipe can be halved. Just bake in an 8 x 8 pan for 30 - 35 minutes or until toothpick comes out clean when inserted in center of cake. I use a pyrex glass square pan.