sour cream coffee cake

/4 cup  tablespoons oil
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

CRUMBLE:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

WET:
cream the oil and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. 

DRY:

sift together the flour, baking powder, baking soda, and salt. 

With the mixer on low, add the flour mixture to the batter until just combined. 

Finish stirring with a spatula to be sure the batter is completely mixed.

For the crumble, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble.

half the batter into the pan and spread it out with a knife. 

Sprinkle with 3/4 cup crumble. 

Spoon the rest of the batter in the pan, spread it out, and scatter the remaining crumble on top. 

 

Bake for 50 to 60 minutes, until a cake tester comes out clean.

an icing can be made to guild the lily.....