Ingredients

• Halvah Crumble:
• 4 tablespoons unsalted butter
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 3/4 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 1 cup chopped Joyva Halvah, any variety
• Tahini Swirl:
• 4 tablespoons unsalted butter
• 1 cup Joyva Tahini
• 1/2 cup confectioner’s sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• Coffee Cake:
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 cup (8 ounces) sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon baking soda

Directions

1. Preheat the oven to 350 degrees and line a 9” x 9” pan with parchment paper, leaving an overhang on all sides. Line a baking sheet with wax or parchment paper.
2. Make the halvah crumble: In a microwave-safe bowl, melt the butter in 10-second bursts, stirring each time. Add both sugars, the flour and salt and use a fork to gently stir, creating small lumps. Gently mix in the chopped halvah and spread on your prepared baking sheet. Set aside.
3. Make the tahini swirl: Wipe out your bowl and melt the butter in 10-second bursts, stirring each time. Add the tahini, confectioner’s sugar, vanilla, and salt and stir until smooth. Set aside.
4. Make the coffee cake: Using a stand or electric mixer, beat the butter and sugar until light and fluffy. Scrape down the sides and add the eggs, sour cream and vanilla. Beat till smooth. Scrape down the sides and add the remaining dry ingredients. Beat once more, until smooth and well incorporated.
5. Pour half the cake batter into your prepared pan. Use a small angled spatula or the back of a spoon to smooth evenly. Dollop half the tahini filling over. Repeat with the remaining batter and tahini filling. Use a thin knife to gently swirl the batter, and top with the halvah crumble. Bake cake till a tester tests clean, about 40 minutes (if the cake is beginning to brown before it is baked through, loosely tent with a piece of foil).
6. Cool the cake in the pan on a wire rack for 10 minutes, then use your parchment paper to gently remove and cool completely on the rack. Cut into squares and serve.