Portland Coffee Cake!

This little gem was the last thing I baked before we left Portland. I found it very fitting, and also very delicious. As you may or may not know, I am a Starbucks freak and would go up to 3 times a day. I noticed that they carried a different item in their bakery case. A Portland coffee cake. At just under 2 bucks, I thought why not give it a try. I usually just grab my coffee and go, but it looked tasty. After taking a bit I realized that 1 - it was tasty, and 2 -I could easily make this myself!



It's basically just a plain ol' coffee cake with streusel topping. Not that hard to do right? Well, I wanted to get it to taste as close to the Starbucks version as possible. Which I think I did but I also think mine tastes way better. Sorry Starbucks!

Portland Coffee Cake

Topping

1 C flour
1/2 C light brown sugar, packed
1/2 C butter melted
1 1/2 TS ground cinnamon

Cake

2 sticks unsalted butter, softened
1/2 C sugar
3/4 C light brown sugar, packed
2 TS pure vanilla extract
2 C flour
1 TS baking powder
Pinch of salt
1/3 C light sour cream
2 eggs

Preheat oven to 350 degrees. Grease a 13x9 baking dish and set aside. In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy. Add eggs and vanilla. Mix well. In separate bowl combine flour, baking powder, and salt. Whisk to ensure mixture is evenly combined. Add to butter mixture, small amounts at a time. Add the sour cream and mix well.



Pour into prepared dish, and evenly spread the mixture around.



For the topping, stir together all ingredients except butter, until combined. Pour in butter and sprinkle evenly over cake batter.



Bake at 350 degrees for 25-30 minutes, or until edges are light golden brown. Take out of oven, cool in pan completely.



Cut into squares, and serve as desired!