Step 1

In a medium bowl stir together the sugars, cinnamon, salt, and melted butter and flour until well combined. Set aside. (Mixture should look like wet sand with big and small chunks)

Step 2

Preheat your oven to 350 degrees F. Grease a 9×13 inch glass baking dish with nonstick spray or rub with butter.

Step 3

In a medium bowl combine the eggs, 1 cup of the sour cream and the vanilla.

Step 4

Using a stand mixer fitted with the paddle attachment, mix flour, sugar, baking powder, baking soda and salt on low speed for about 30 seconds.

Step 5

Add the 12 tablespoons butter and the remaining ½ cup remaining sour cream and mix on low until dry ingredients are moistened, about 1 1/2 minutes. Increase the speed to medium and mix until batter comes together, about 20 to 30 seconds. Lower the speed to medium-low and slowly add the egg and sour cream mixture, in 3 additions, beating for 20 seconds and scraping the bowl after each addition. Increase the speed to medium-high and beat until the batter is light and fluffy, about 1 more minute.

Step 6

Spread 2 cups of batter into the bottom of your prepared  pan. Sprinkle about 1 1/4 cups of streusel evenly over the top. Spread another 2 cups of the batter on top and spread it around as best you can. Sprinkle with another 1/14 cups of the streusel.

Step 7

Spread the remaining batter on top as evenly as you can and finish off with the remaining streusel (I know it might seem like a lot, but trust me it’s going to be amazing!).

Step 8

Bake 50 to 60 minutes, or until the cake feels firm to the touch and a skewer inserted in the center comes out clean.  Let the cake cool on a wire rack for about 10-12 minutes before drizzling with icing.

Step 9

In a medium bowl, combine the butter, powdered sugar, vanilla, salt and half & half. Whisk together until smooth. Drizzle over the top of the warm coffee cake.