I love baking a good coffee cake on the weekends, especially when it's cold outside. The smell of cinnamon baking in the house is wonderful! This 9x9 breakfast cake is a favorite in our family. I have combined some of the recipes I have tried over the years to get to this cake! It's not complicated and you can add nuts or leave them out of the topping. I have added 1/8 cup cinnamon chips to the batter as well- it's just a good standby! Enjoy!
Preheat oven to 325 degrees F. Grease a 9x9 pan. In small bowl blend butter, sugars, egg, sour cream (or yogurt) and vanilla. Mix until smooth and blended.(8x8 pan will work as well)
In medium bowl combine flour, salt, baking powder and cinnamon. Stir until mixed well.
Add the butter mixture to the flour mixture in the medium bowl. Stir until combined but do not over mix. Spread into prepared pan.
TOPPING: Combine all ingredients (except nuts) in a medium bowl. With a pastry cutter or 2 knives cut the ingredients together until it resembles course crumbs. Stir in nuts after the other ingredients are combined.
Sprinkle topping evenly over the coffeecake batter. Bake at 325 for 25-30 minutes. Cool 10 minutes before serving. Cut into 9 pieces.