Copycat Starbucks Cinnamon Coffee Cake

Instructions

1. Preheat the oven to 325℉ and spray an 8x8-inch square pan with nonstick cooking spray.
2. In a large bowl, use an electric hand mixer to combine the butter and sugar. Beat on medium speed for 1 minute, until light and fluffy. Add eggs, 1 at a time, beating 30 seconds after each addition.
3. In a small bowl, combine the sour cream and vanilla and stir well.
4. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
5. Add ⅓ of the sour cream mixture to the butter mixture and mix on low speed for 10 seconds. Add half of the flour mixture and mix on low speed for 15 seconds. Repeat with the remaining sour cream mixture and flour mixture, ending with the sour cream mixture.
6. In a separate medium bowl, add all of the ingredients and mix with your (clean) fingers until the mixture resembles damp sand.
7. Pour half of the cake batter into the prepared pan. Sprinkle with ⅓ of the streusel mixture, then spread the remaining batter over the top. Evenly spread the remaining streusel over the top.
8. Bake 60 to 70 minutes until the center of the cake springs back when gently pressed. Cool completely in the pan before cutting and serving.