This recipe makes two cakes (perfect if you need to take someone a baked good, or with a bit of math, you can 1/2 the recipe).
Coffee Cake (from America's Test Kitchen Feed)
⅓ cup packed light brown sugar
⅓ cup granulated sugar
⅓ cup all-purpose flour
4 tablespoons unsalted butter, softened
1 tablespoon ground cinnamon
1 cup pecans or walnuts, chopped coarse (optional)
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
1¾ cups sour cream
1 cup packed light brown sugar
1 cup granulated sugar
3 large eggs
7 tablespoons unsalted butter, melted and cooled
Preheat oven to 350. Grease and flour two nine inch cake pans.
Combine the topping ingredients together in a bowl, working the butter into the dry ingredients using your fingers until the mixture resembles wet sand. Stir in the nuts (if using) and set aside.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, whisk together the sour cream, sugars, cooled butter, and eggs until smooth. Pour the wet mixture into the bowl with the dry ingredients and fold gently until just combined. Divide batter into the prepared pans and evenly top with the streusel.
Bake for about 25-30 minutes (until an inserted toothpick shows just a few crumbs), rotating the pans halfway through.