Cinnamon Coffee Cake

For the crumb topping:

Mix together flour, sugar, brown sugar, and cinnamon, then cut in butter with a pastry cutter until it is the consistency of oatmeal. Set aside.

For the cake:

Preheat oven to 350 F.

With a mixer cream butter and sugar together. Add in sour cream and beat until smooth.

In a separate bowl add 3 eggs and buttermilk and beat to combine. Then add in vanilla.

Measure out flour into another bowl. Add baking powder, salt and a pinch or two of nutmeg.

Alternate adding dry and wet ingredients into the creamed butter mixture until just combined, but do not over mix.

Grease a 9×13 baking pan. Spread half of the batter into the pan, sprinkle with one cup of crumble topping, then dob the other half of the batter over the top. Sprinkle the remaining crumble topping over the top of the cake.

Bake at 350 F for 40 to 50 minutes or until a toothpick poked in the middle comes out clean.

NOTE: You can also sprinkle 1 cup of fresh or frozen blueberries in the middle. When I used frozen berries it took my cake 1 hour to bake.