In a search for a classic coffee cake, Lori baked this crumb cake to see if it was a good one.

She said it wasn’t clear whether the butter needed to be cold or room temperature for the recipe. She decided to go with cold butter since the instructions described mixing it like a pie crust, and pie crusts typically call for cold butter.

For the sour milk in the recipe, Lori said she referenced her vintage Betty Crocker cookbook to find a good substitute.