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Ingredients
For the Filling
1/3 cup (66g) granulated sugar
1 Tablespoon ground cinnamon
2 tablespoons (12g) unsweetened, Dutch-process or natural
For the Crumb Topping
1 cup (120g) all-purpose flour
6 tablespoons (75g) granulated sugar
2 tablespoons (14g) confectioners' sugar, sifted if lumpy
1 Tablespoon ground cinnamon
1/4 teaspoon table salt
6 tablespoons (85g) unsalted butter, cut into 1/2" cubes; at room temperature
1 teaspoon pure vanilla extract
For the Coffee Cake
2 cups (240g) all-purpose flour
3/4 cup (149g) granulated sugar
1 teaspoon baking powder
3/4 teaspoon table salt
1/4 teaspoon baking soda
8 tablespoons (113g) unsalted butter, cut into 1/2" cubes; at room temperature
2 teaspoons pure vanilla extract
2 large eggs
1 cup (227g) sour cream or plain Greek yogurt
Instructions
Make the filling: In a small bowl, combine the sugar, cinnamon, and cocoa. Set aside.
Make the crumbs: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium bowl, whisk together the flour, sugars, cinnamon, and salt. Add the butter and vanilla; toss to combine. Using a fork, or your fingers, work in the butter until crumbs form and no dry spots remain. The crumbs should be irregular, ranging in size from a pea to walnut. Set aside.
Make the cake: In a large bowl or bowl of a stand mixer, combine the flour, sugar, baking powder, salt, and baking soda. Add the butter and mix at low speed using an electric hand mixer or the flat beater attachment of a stand mixer until the mixture looks sandy, about 1 to 2 minutes.
Beat in the vanilla and eggs, then mix until no dry spots of flour remain. Stop the mixer and scrape the bowl and beater attachment as needed; the mixture will be thick. Stop the mixer and add the sour cream/yogurt. Mix until the batter is smooth. Stop to scrape the bowl and then mix again at low speed for 1 minute.
Assemble the cake: Transfer half the batter (about 1 1/2 cups, 420g) into the prepared pan, spreading it all the way to the edges. Sprinkle the filling evenly across the batter.
Transfer the remaining batter atop the filling and gently spread to the edges. The batter will be thick, so dollop portions over the filling and then use a spatula to smooth it out into an even layer. Sprinkle the crumbs evenly over the batter and gently press to adhere.
Bake: Bake the cake for about 45 to 50 minutes, until it's set in the middle and light brown. (Check for doneness after 45 minutes and add additional time only as needed to avoid overbaking the coffee cake.) When it's done, a toothpick or paring knife inserted into the center should come out with a few moist crumbs clinging to it.
Remove the cake from the oven and allow it to cool in the pan for 20 minutes. Once cooled, if desired, dust some confectioners’ sugar on top.
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