Classic Coffee Cake
- Ready In:
- 1hr 25mins
- Ingredients:
- 15
- Serves:
-
9
ingredients
-
Topping
- 118.29 ml firmly packed light brown sugar
- 157.80 ml all-purpose flour
- 2.46 ml ground cinnamon
- salt, pinch
- 59.14 ml cold unsalted butter, cut up
-
Cake
- 29.58 ml white vinegar, plus enough milk to equal 1 cup (or use 1 cup buttermilk)
- 473.18 ml all-purpose flour
- 7.39 ml baking powder
- 2.46 ml baking soda
- 1.23 ml salt
- 88.74 ml butter, softened
- 157.80 ml firmly packed light brown sugar
- 4.92 ml vanilla extract
- 2 large eggs
- 9.85 ml confectioners' sugar
directions
- Heat oven to 350 degrees F; coat 9-inch square baking pan with cooking spray.
- For topping, in medium bowl, blend brown sugar, flour, cinnamon and salt.
- With pastry blender, cut butter into flour mixture until crumbs form; chill.
- For cake, (if not using buttermilk) pour vinegar into a measuring cup; add enough milk to equal 1 cup.
- Set aside.
- In medium bow, whisk together flour, baking powder, baking soda and salt.
- In large bowl, beat butter, sugar and vanilla until fluffy, 2 minutes.
- Add eggs, one at a time, beating well after each.
- Working in batches, beat in milk mixture alternately with flour mixture.
- Scrape batter into pan.
- Sprinkle with topping.
- Bake at 350 degrees for 1 hour, until a toothpick inserted into cake comes out clean.
- Cool in pan on wire rack.
- Dust with confectioners' sugar; cut in squares.
- If you don't own a powdered sugar sifter, use a wire-mesh container or strainger to dust top of cake.
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!