Sweet Kitchen Cravings

0 Preheat oven to 350°F. Lightly grease an 8” square baking pan with cooking spray and line the bottom with parchment paper.
1 Crumb Filling/Topping: In a small bowl, whisk together the flour, brown sugar, and cinnamon. Add the melted butter and mix with a fork until fully combined and crumbly. You should have some big and some small crumbs. Refrigerate the crumb mixture while you make the coffee cake batter.
2 Coffee Cake Batter: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until fluffy and light in color, about 2-3 minutes.
3 With the mixer on low speed, add the eggs and vanilla and mix until well combined. Scrape the bottom and sides of the bowl.
4 In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients and sour cream to the mixing bowl and mix on low speed. Scrape down the bowl and give it one last quick mix.
5 Assembly: Add about half of the coffee cake batter to the bottom of the prepared pan. Use a small offset spatula to spread it out evenly.
6 Add about half of the crumb filling mixture evenly over the top of the batter. Pat down lightly.
7 Add the remaining batter to the pan and carefully spread it across the crumb layer. Add the remaining crumb mixture all over the top. Bake at 350°F for 38-40 minutes, or until the center of the cake springs back to the touch (or a toothpick comes out with only a few moist crumbs).
8 Glaze: Whisk together the powdered sugar, milk, and vanilla until well combined. Once the coffee cake is slightly cool, use a whisk or a spoon to drizzle the glaze over the top. Serve and enjoy!