Cinnamon Crumb Coffee Cake

For the Cake

2 ¼ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup unsalted butter

2 ⅛ cups granulated sugar

3 large eggs, room temperature

2 teaspoons vanilla extract

¾ cup LACTAID® Sour Cream, room temperature

2 tablespoons LACTAID® Whole Milk

For the Icing (Optional)

1 cup confectioners’ sugar, sifted

½ teaspoon vanilla extract

2 tablespoons LACTAID® Whole Milk

For the Cake

1. Preheat your oven to 350 degrees F. Line a 9x9-inch baking dish with parchment paper.

2. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, using an electric mixer or stand mixer with the paddle attachment, beat the butter and sugar on high speed until creamy, scraping down the sides as needed.

4. Add the eggs and vanilla, and beat on medium-high speed until combined.

5. Mix in the LACTAID® Sour Cream until incorporated.

6. Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined.

7. Add the LACTAID® Whole Milk and beat for 30 seconds, being careful not to overmix. This will yield about 3 ¾ cups of batter.

For the Assembly

1. Spread half of the batter evenly in the prepared baking dish.

2. Sprinkle 2 cups of the crumb mixture over the batter.

3. Spread the remaining batter on top of the crumbs, and then sprinkle with the remaining crumb mixture.

4. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.

5. Allow the cake to cool completely in the pan before removing.

6. For the optional icing, whisk together the confectioners' sugar, vanilla extract, and LACTAID® Whole Milk until smooth. Drizzle over the cooled cake.

7. Slice and serve.