With the warm comforting flavors of cinnamon streusel and a rich, buttery cake, this Upside Down Streusel Cinnamon Coffee Cake is baked in a bundt cake pan so it can be served upside down.
Pre-heat oven to 350F (180C). Spray or grease and flour an 9-10 inch / 22-24 cm round bundt pan.
FOR THE CRUMB TOPPING
In a medium bowl whisk together the flour, sugars, cinnamon and salt. Mix in the melted butter to form coarse crumbs. Set aside.
FOR THE CAKE
In a large bowl cream butter and sugar until creamy 2-3 minutes, then add the eggs, beat 2 minutes.
In a medium bowl sift together the flour, baking powder, baking soda and salt.
Add the dry ingredients alternately with sour milk, ending with the sour milk to creamed mixture. Add the vanilla and mix well.
Place ½ the crumb mixture on the bottom of the prepared pan, spoon ½ of the batter on top, top with the remaining crumb mixture and then the remaining batter. Bake for approximately 40-50 minutes or until a toothpick comes out clean or with a few crumbs attached. Remove the cake from the oven and let cool in the pan, then move to a clean plate, cut and serve. Enjoy!
Notes
To make homemade cake/pastry flour - for every cup of all purpose flour remove 2 tablespoons and replace with 2 tablespoons of cornstarch, sift to combine well.Cake flour or pastry flour is lower in protein and adds a light texture.Store leftover cinnamon coffee bundt cake at room temperature in an airtight container for up to 3 – 5 days. Keep this crumbly cake away from direct sunlight and if the cut ends start to feel dry, place a slice of soft sandwich bread to retain moisture.You can freeze the cake whole or in slices. Wrap in plastic wrap then foil to prevent freezer burn then store in a freezer safe bag for up to 3 months. Thaw wrapped to retain moisture and enjoy!