Make the streusel by combining flour, brown sugar and granulated sugar, just a pinch of salt, and cinnamon in a small bowl, mix together thoroughly with a whisk.
Cut the cold butter into small cubes and add to the dry mixture. Use a pastry blender to cut the butter into the dry mixture or pinch it together with your fingers until the texture is of wet sand. Cover and freeze until ready to use.
Use the melted butter to brush an 8” cake pan, line the pan with two pieces of long parchment paper and a piece of round parchment paper to cover the bottom of the pan, let the excess hang over the sides for handles. Then brush the parchment paper with melted butter as well.
In another mixing bowl, sift together the flour, baking soda, and baking powder. Add salt and sugar and whisk to distribute evenly. Then add the flour mixture to the wet ingredients. Fold with a spatula until just combined.
Let cool on a wire rack completely before unmolding the cake. To remove the cake from the pan, take a butter knife to gently loosen the side then lift the cake out of the pan using the parchment paper “handles”.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Coffee Cake https://therecipecritic.com/coffee-cake/