Simple Caramel Coffee Cake

Today is Valentine's day and I'm not as into it as the rest of my family but I made this simple caramel coffee cake for my love ones. They loved it very much. 

Crumb Topping

1 cup all purpose flour

1/2 cup granulated sugar

1/4 cup brown sugar

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 tablespoon cappuccino spice mix

1 cup unsalted butter, room temperature

1 teaspoon vanilla extract

Cake batter

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup butter, softened

1 cup sugar

1/2 cup brown sugar

2 large eggs

2 teaspoons vanilla extract

1/2 cup sour cream

1 cup brewed coffee

Caramel sauce

Provence krokan

Instructions: 

Adjust oven rack to center position and preheat oven to 200 C. Grease a 9-by-13-inch pan and set aside.

Make the Crumb Topping:

In a medium bowl, whisk together the flour, sugar, brown sugar, salt, cappuccino spice mix and cinnamon. Stir in the vanilla to the mixture. Add in the butter into the center of the flour mixture. With a fork or finger, gradually mix and pull the flour mixture in to the butter. Continue to combine until all the butter is absorbed and you have a moistened crumb mixture.

If the crumb mixture forms a solid dough, simply use your fingers or a fork to break up the solid crumb mixture into big crumbs. Set aside while you make the cake batter.

Make the Batter:

In another bowl, whisk together the flour, baking soda, salt and baking powder. Set aside.

In a large bowl, cream the butter, brown sugar, sugar together with an electric mixer on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. Beat in the vanilla, sour cream, and coffee, scraping down the sides of the bowl with a spatula if needed. Add flour mixture to the sour cream mixture and beat on low until just combined, do not over mix.

Pour the batter into the prepared pan and spread evenly. Sprinkle the crumb mixture over the batter with your fingers, covering the batter evenly and completely. Bake for 35 minutes. Cake is done when a wooden pick inserted near the center comes out clean, and the sides of the cake are light golden brown and slightly pulling away from the edge of the pan. Remove from the oven and let the cake cool in its pan set on a wire rack. Slice into pieces, place on a plate, drizzle with caramel sauce and topped with Provence Krokan.