Fair Trade Streusel Coffee Cake
- ½ cup Fair Trade Certified sugar 
- 3 tablespoons all-purpose flour
- 1 teaspoon Fair Trade Certified cinnamon 
- 3 tablespoons butter, chilled and diced
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ½ cup oil
- ½ cup sour cream
- ½ cup milk
- ½ cup Fair Trade Certified raw agave 
- 1 teaspoon Fair Trade Certified vanilla 
Brown Butter Glaze (Optional):
- 4 tablespoons butter
- ¼ cup Fair Trade Certified raw agave 
- ½ teaspoon Fair Trade Certified vanilla 
Preheat oven to 350 degrees.
For streusel, combine sugar, flour and cinnamon in a medium mixing bowl. Cut in butter using a pastry blender or a fork until crumbly; set aside.
To prepare batter, combine flour, baking powder, baking soda and salt in a small bowl; set aside.
In a large mixing bowl, combine eggs, oil, sour cream, milk, agave and vanilla. Beat with an electric mixer until blended. Mix in dry ingredients until batter is blended and smooth. Beat on medium-high speed for 2 minutes longer.
Pour half of batter into a greased 9-inch square baking pan. Top with two-thirds (about ¾ cup) of streusel. Pour remaining batter over streusel. Sprinkle remaining streusel on top.
Bake 35 to 40 minutes or until a wooden tester inserted in the center comes out clean.
While cake bakes, prepare glaze. Heat butter in a small saucepan over medium heat until butter starts to foam and just starts to brown; do not allow to over brown. Remove from heat and cool slightly. Mix in agave and vanilla; allow to cool to room temperature. Whisk mixture until glaze thickens to a drizzling consistency. Drizzle glaze over cake, or for a more dramatic presentation, drizzle glaze in a decorate pattern on individual serving plates and place a piece of cake on top.
Serve with Fair Trade Certified coffee  and enjoy!