Cinnamon Streusel Coffee Cake
- 2 ½ Tbsp. unsalted butter, melted
- 10 Tbsp. unsalted butter, softened
- 3 large eggs
- 1 ⅓ cups sour cream
Preheat oven to 350℉. Spray or butter and ﬂour a 10-inch tube pan. Set aside. Mix together the contents of the streusel packet with 2 ½ Tbsp. melted butter to a moist sand texture. Set aside. In the bowl of an electric mixer ﬁtted with the paddle attachment on medium-low speed, cream together 10 Tbsp. softened butter and one quarter the contents of the mix packet until soft and creamy, about 1 to 2 minutes. Add the eggs one at a time beating after each addition until well combined. Add half of the remaining mix packet followed by the sour cream and ﬁnally the remainder of the mix. Mix until combined.
Spread half of the batter into the bottom of the tube pan. Top with half of the streusel. Drop the remaining batter in large spoonfuls covering the streusel layer as best as you can. Sprinkle the remaining streusel over the top layer of batter. Bake for 46 to 52 minutes or until a toothpick inserted into the center comes out clean. Transfer pan to wire rack and let cool for about 15 minutes before removing the cake.