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Nutrition Facts
Serving Size 161 g
(Approx. 10 Servings)
Amount Per Serving
Calories 580 Calories From Fat 260
% Daily Value*
Total Fat 30 g 46%
Saturated Fat 18 g 90%
Trans Fat 1.0 g
Cholesterol 125 mg 42%
Sodium 370 mg 15%
Total Carbohydrate 72 g 24%
Dietary Fiber 1 g 4%
Sugars 35 g
Protein 8 g
Vitamin A 20% • Iron 15%
Vitamin C 0% • Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Classic Cream Coffee Cake with Crumb Topping

Prep Time
1 hour
Cook Time
1 hour
Total Time
2 hours
Serves
10  People

Ingredients

Recipe makes 10 Servings

4 1/2 cup(s) H-E-B Organics Unbleached All Purpose Flour, divided use
1 1/2 cup(s) light brown sugar
1 1/4 Tsp H-E-B Fine Crystals Mediterranean Sea Salt, divided use
1 Tsp ground cinnamon
3 sticks unsalted butter, divided use, 1 softened, 2 melted
1 cup(s) India Tree Caster Sugar
1 cup(s) sour cream
1 Tbsp vanilla extract
1/8 Tsp almond extract
3 H-E-B Grade AA Cage Free Large Brown Eggs
1 cup(s) H-E-B Half & Half
4 Tsp H-E-B Select Ingredients Double Acting Baking Powder
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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.
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