Steps

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  Coffee Cake

  

• 1

  When ready to cook, set the Traeger temperature to 325℉ and preheat with the lid closed for 15 minutes. Grease an 8-inch square baking dish with nonstick spray. Line with parchment paper, then grease the parchment.

  325 ˚F / 163 ˚C

• 2

  In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar until light and fluffy, 3-4 minutes. Add the eggs, one at a time, and beat until incorporated, scraping down the sides of the bowl between each addition.

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• 3

  In a medium bowl, sift together the flour, baking soda, cinnamon, and salt.

• 4

  In a small bowl, whisk together the sour cream and vanilla.

• 5

  Add a third of the flour mixture to the sugar mixture and mix on low speed to incorporate, then scrape down the sides of the bowl. Add half of the sour cream mixture and mix until just combined. Continue alternating additions, scraping down the sides of the bowl between each.

• 6

  Make the crumble topping: In a medium bowl, combine the granulated and brown sugars, flour, vanilla, cinnamon, and melted butter. Mix with a fork until crumbly.

• 7

  Pour half the batter in the prepared baking dish. Sprinkle with half of the crumble topping. Top with the remaining batter and crumble topping.

• 8

  Place the baking dish on the grill grates. Close the lid and bake until a toothpick inserted into the center of the cake comes out clean, 45-60 minutes. Remove from the grill and let cool completely.

  325 ˚F / 163 ˚C

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• 9

  Slice and serve. Enjoy!