A Real Brooklyn Coffee Cake

STREUSEL

3 cups flour

2 cups light brown sugar

1 T. plus 1 1/2 t. cinnamon

1 t. kosher salt

2 sticks plus 2 T. butter, melted and slightly cooled

CAKE

2 1/2 cups sugar, divided

2 T. plus 3 3/4 cups flour, divided

1 T. cinnamon

1 1/2 sticks butter, melted and slightly cooled

3 eggs, room temperature

2/3 cup sour cream, room temperature

1 T. vanilla

1 1/3 cups whole milk, room temperature

1 T. baking powder

1/2 t. kosher salt

Preheat oven to 350.  Prepare 9 x 13 pan.  Mix 3 cups flour, 2 cups brown sugar, 1 T. plus 1 1/2 t. cinnamon and 1 t. kosher salt and combine.  Add 2 sticks plus 2 T. butter and mix until clumps form.  Set aside.

Whisk 1/2 cup sugar, 2 T. flour and 1 T. cinnamon together and set aside.

Whisk 1 1/2 sticks butter and 2 cups sugar together.  Add 3 eggs one at a time.  Add 2/3 cup sour cream and 1 T. vanilla.  Gradually pour in 1 1/3 cups milk and combine.  Sift remaining 3 3/4 cups flour, 1 T. baking powder and 1/2 t. kosher salt into bow and mix until a thick batter forms.

Put half of batter in 9 x 13 and spread an even layer.  Sprinkle reserved sugar mixture over batter.  Dollop leftover batter on top with a cookie scoop and spread an even layer carefully.  Sprinkle remaining streusel over and gently press down onto batter.

Bake 55-65 minutes.