Classic Cream Coffee Cake with Crumb Topping

Instructions

1. To make streusel topping, combine 2 cups of flour, brown sugar, 1/2 tsp of salt, cinnamon and melted butter in a bowl. Mix by hand until mixture holds its shape when pressed together. Set aside.
2. In the bowl of a stand mixer, add caster sugar, softened butter, sour cream, vanilla and almond extracts, and remaining salt. Cream 5 to 7 minutes on medium-high speed until very creamy, scraping down sides as needed.
3. Whisk eggs and half & half together in a small bowl. Turn mixer to low speed, slowly add egg mixture and beat until fully incorporated. While that is mixing sift baking powder and remaining flour together in a separate bowl.
4. Add flour mix little at a time to wet mixture (allow flour fully absorbed before adding more) until all flour has been added. Scrape down sides as needed.
5. Spray a 9 x 13 inch baking dish with non-stick spray.
6. Evenly pour batter into dish then crumble streusel mixture over the top.
7. When ready to bake, preheat oven to 350ºF. Let unbaked cake sit at room temperature while oven is preheating.
8. Bake 35 to 45 minutes, rotating baking dish halfway through cooking. Cake is done when a toothpick inserted in the center pulls out clean.
9. Allow to cool for at least an hour before cutting and serving.