Coffee Cake with Fresh Orange and Crumb Topping

Ingredients

FOR THE CINNAMON CRUMB TOPPING

•  1 cup all-purpose flour

•  1/2 cup dark brown sugar

•  1/4 teaspoon salt

•  1/2 teaspoon ground cinnamon

•  1/2 cup (1 stick) cold unsalted butter, cut into small cubes

FOR THE COFFEE CAKE

•  1/2 cup unsalted butter

•  1 cup sugar

•  3 large eggs

•  1/4 cup creme fresh or sour cream

•  2 cups all-purpose flour

•  2 teaspoons baking powder

•  1/4 teaspoon salt

•  1 cup freshly squeezed orange juice

Instructions

• Preheat the oven to 350 degrees F.

• In an electronic mixer, cream together the butter and sugar until fluffy and combined. Add the eggs one at a time, mixing each egg in well before adding the next. Add the sour cream and mix until combined.

• In a separate bowl, whisk to combine the flour, baking powder, and salt.

• Add half of the flour mixture to the butter egg mixture, then half of Orange Juice, again half of the dry ingredients, and then the remaining orange juice.

• Pour the coffee cake batter into a greased pan and then evenly spread the crumb topping all over the top of the batter. Bake the cake for 55 minutes, until a toothpick inserted into the center comes out clean.

• Eat right after cake cools!

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