Ingredients:

  • 1 cup (240ml) Hot Strong Brewed Coffee
  • 1/4 cup (50g) Brown Sugar, packed
  • 1 cup (120g) All-Purpose Flour
  • 1/2 cup (100g) Granulated Sugar
  • 1/4 cup (50g) packed Brown Sugar
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Salt
  • 6 tablespoons (85g) Cold Unsalted Butter, cubed
  • 2 1/2 cups (300g) All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 cup (115g) Unsalted Butter, softened
  • 1 1/2 cups (300g) Granulated Sugar
  • 2 Large Eggs, at room temperature
  • 1 teaspoon Vanilla Extract
  • 1 cup (240ml) Sour Cream, at room temperature

Instructions:

  1. Combine hot coffee and brown sugar, stir until dissolved. Cool.
  2. Whisk flour, granulated sugar, brown sugar, cinnamon, and salt. Cut in butter until crumbly. Refrigerate.
  3. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch pan.
  4. Cream butter and sugar until light and fluffy.
  5. Beat in eggs one at a time, then stir in vanilla.
  6. Whisk flour, baking powder, baking soda, and salt.
  7. Alternate dry and wet ingredients with sour cream, beginning and ending with dry. Mix until just combined.
  8. Pour coffee infusion into the batter and fold gently to combine.
  9. Pour batter into pan. Sprinkle streusel evenly over batter.
  10. Bake for 35-40 minutes, until a skewer comes out clean.
  11. Cool in pan for 15 minutes before slicing.