Preheat the oven to 350 degrees F.

To make the crumb topping, stir the flour, cocoa powder, brown sugar and cinnamon together in a bowl. Add the cold butter and cut it into the flour mixture using a pastry cutter or fork until it resembles coarse sand. Place in the refrigerator while you prepare the cake batter.

To make the coffee cake batter, add the all-purpose flour, salt, baking powder, and baking soda in a medium mixing bowl. Stir together until fully combined. Set aside.

In a separate large mixing bowl, add the eggs and sugar. Beat together using a hand mixer for about 30 seconds. Add in the sour cream, milk, coffee, vanilla extract, and oil. Beat together until fully combined.

Add the dry ingredients into the wet. Stir until just combined.

Pour the batter into a 9-inch spring form pan, greased or lined with a parchment paper. You can also use a 9-inch cake pan or square baking pan.

Sprinkle the crumb topping over the batter evenly.

Bake for 30-40 minutes or until the batter is set. A toothpick will come out clean once done baking.

Let cool and enjoy!