Ingredients

• ¼ cup Brown Sugar
• 3 Tbsp Organic Unbleached White All-Purpose Flour
• 1 ½ tsp Ground Cinnamon

• 1 ½ cups Maple Sea Salt Homestyle Granola
• 2 Tbsp Organic Unbleached White All-Purpose Flour
• 2 Tbsp unsalted Butter, melted

• 1 ¾ cups Organic Unbleached White All-Purpose Flour
• 1 ¼ tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Kosher Salt
• ½ cup unsalted Butter, softened
• 1 cup Sugar
• 2 Eggs
• 1 tsp Vanilla Extract
• 1 cup Sour Cream

Instructions

1. Preheat the oven to 350°F. Butter one 9-inch springform or cake pan and line with parchment paper.
2. In separate bowls, mix together the cinnamon filling ingredients and the granola streusel ingredients. Set aside.
3. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
4. Cream together butter and sugar until lightened and fluffy. Add in eggs one at a time, mixing well after each addition. Add vanilla and mix. Alternately mix in flour and sour cream to the butter mixture. Do not overmix.
5. Portion half the batter into the prepared pan and smooth into an even layer. Sprinkle cinnamon filling across the top. Dollop remaining batter across the filling and smooth. Sprinkle on granola streusel and gently press into the batter to adhere.
6. Bake for 45-50 minutes, or until a cake tester inserted into the center comes out clean.
7. Let the coffee cake cool in the pan for 15 minutes before removing from the pan. Slice into wedges and serve warm or at room temperature.