Banana and Cinnamon Crunch Coffee Cake

I've been wanting an old fashioned coffee cake for so long. Plain, with lots of crunchy topping. Then, I wanted banana bread. Dang these cravings. Oh well, I put both together and I have to say I am quite happy with it.

Ingredients:

Cake:

3 eggs

3 ripe bananas, mashed

½ cup sour cream

¼ cup vegetable oil

1 teaspoon butter flavoring

1 yellow cake mix

Topping:

2 1/4 cups flour
1 1/2 Tablespoons cinnamon
1 ¾ cups brown sugar

1 cup (2 sticks) cold butter

Glaze:

2 cups powdered sugar

1-2 Tablespoons milk (don’t hold me to this, I never measure. I just dribble some in until it is a glaze)

1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees F. Mix the eggs, bananas, sour cream, oil and butter flavoring together in a stand mixer or with an electric mixer until well blended. Mix in the cake mix. Pour into a greased 9 by 13 cake pan. Place the cake pan on a large baking sheet (this is a lot of coffee cake and may spill over). Bake for 20 minutes until the top is just set and the center doesn’t jiggle very much.

While the cake is baking, make the topping by stirring together the flour, cinnamon, and brown sugar in a mixing bowl. Cut the butter into small pieces and add it to the dry mixture. Combine (either using your clean hands or a pastry cutter) until you have big chunks of crumbs. Pop the bowl in the fridge to make sure the butter stays cold until you are ready to use it.

Make the glaze by mixing the powdered sugar along with the milk and vanilla in a bowl and set aside.

Remove the cake from the oven and let it cool for 5 minutes. Cover with the crumbs. Place the cake back in the oven for 20-22 more minutes (the topping will be bubbly all around the edges at this point). Remove from oven and let cool for 10 minutes. Score into squares while it is still warm. Let cool completely and then drizzle the glaze over.