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1
Preheat oven to 350u00b0F.
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2
Spray pan liberally with nonstick cooking spray. Set aside.
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3
Place butter, sweetener, and vanilla into mixing bowl. Use mixer to cream ingredients together on medium-high speed until smooth, 1-2 minutes. Add eggs and sour cream and continue beating until mixture is light and fluffy, 1 minute longer.
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4
Sift flour, baking powder, baking soda, and salt into bowl. Mix on low speed, scraping down sides of bowl with rubber spatula as needed, until smooth, thick batter forms.
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5
Scrape batter into pan with rubber spatula and smooth it into even layer.
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6
Place flour, sweetener, cinnamon, and salt in large mixing bowl. Stir with fork to combine. Drizzle melted butter into bowl, and mix with fork until mixture forms large crumbs. Sprinkle crumble evenly over cake batter.
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7
Bake coffee cake on middle rack of oven until topping is golden and toothpick inserted in center comes out clean, 35-45 minutes.
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8
Check to see that coffee cake is done. Remove from oven or add time as needed.
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9
Allow cakes to cool in pan for 15-20 minutes before serving. To store, cover tightly with aluminum foil or store in airtight container and keep at room temperature for 1-2 days, refrigerate for up to week, or freeze for up to 2-3 months.
