Nanna's Old World Cinnamon Crumb Coffee Cake

This recipe is from the Penrose Victorian Inn (bed and breakfast) in Haydenville, Massachussettes and is a heritage recipe. It is the best coffee cake I have ever tasted and ever made! I make it for our church breakfasts from time to time and everyone scarfs it right up! Just as fast as the Caramel Rolls! Now that is a feat here in North Dakota! I hope you enjoy this fabulous recipe! Hugs, Jelly :)

• Ready In: 40 mins
• Serves: 6-8
• Yields: 8 pieces

Ingredients

• 1 1⁄2 cups all-purpose flour
• 2 1⁄2 teaspoons baking powder
• 3⁄4 cup sugar
• 1⁄2 cup butter, melted
• 1⁄2 cup sour cream
• 1⁄2 teaspoon salt
• 1  egg
• 1⁄2 cup milk
• 1  teaspoon vanilla
• 1⁄2 cup brown sugar
• 2  tablespoons butter
• 2  tablespoons all-purpose flour
• 1  teaspoon cinnamon

Directions

1. Batter: Sift 1 1/2 cups flour, baking powder, and salt together and set aside. In a separate bowl, beat egg until frothy. Beat in sugar and butter until combined. Add milk, sour cream, and vanilla. Add to flour mixture a little at a time and mix on low until combined. Do not over mix. If the batter is too stiff add a little more milk.
2. Streusel topping: Combine last 4 ingredients (make sure your butter for the streusel is chilled) in a small bowl and mix together, then set aside.
3. Put 1/2 the batter in a 8x8 - inch greased pan and spread evenly. Sprinkle 1/2 streusel over batter. Repeat. Bake at 350 degrees in a preheated oven for 25 to 30 minutes. Topping with chopped nuts is also an option if you like nuts!