Cinnamon Chai-Spiced Crumb Coffee Cake
1/3 cup sugar
1/3 cup brown sugar
1 tsp cinnamon
1/2 tsp cardamom
1/2 tsp allspice
1/4 tsp salt
1 1/2 cups all purpose flour
1/2 cup butter, melted and cooled slightly
1 3/4 cups all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup butter, soft
1 cup sugar
2 large eggs
1 1/2 tsp vanilla extract
2/3 cup sour cream (full or low fat)
Preheat oven to 350F. Line a 9″ square baking pan with parchment paper or lightly greased aluminum foil.
In a medium bowl, combine all topping ingredients except butter. Whisk to blend.
Gradually stir in the melted butter, using a large fork or spatula to mix. When all the butter has been incorporated and the mixture looks like wet sand, squeeze small clumps together to make large crumbs ranging in size from that of a pea to that of a grape. Set aside.
In another medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream butter and sugar together until light. Beat in eggs, one at a time, followed by vanilla extract. With the mixer set on a low speed (or by hand), alternately add in flour and sour cream in two or three additions. When no streaks of flour remain, pour into prepared pan. Top evenly with crumb mixture.
Bake at 350F for about 45 minutes, or until a toothpick inserted into the center comes out clean.
Cool on a wire rack before slicing.
(from Baking Bites)