Recipe by Halcyon Eve
From TOH magazine. It sounds a lot like the Bisquick coffeecake I love but without using Bisquick (which I don't like to bake with). Cooking time includes 10 minutes cooling time. Note: I find the vanilla flavor to be a bit strong and makes it a bit too sweet for my taste. I don't think I'll use it in future, but I'll leave it in as optional for those who might like their coffee cake a bit more sweet than cinnamony.
Top Review by LilPinkieJ
Excellent coffee cake! I loved it. I took your advice on the vanilla and replaced it with almond oil. Wow it was so good! This was perfect for our Sunday brunch. I don't like cooking with Bisquick either because it usually ends up heavy. I sprinkled a little bit of brown sugar over the top. Made and Reviewed for Comfort Cafe - Java Jolt - Thanks! :)
- 2 tablespoons butter, softened
- 1⁄2 cup sugar
- 1⁄2 teaspoon salt
- 1 egg
- 2⁄3 cup milk
- 1 teaspoon vanilla (optional)
- 1 1⁄2 cups all-purpose flour
- 3 teaspoons baking powder
- 1⁄4 cup sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cinnamon
- 1⁄4 cup butter, chilled
Directions See How It's Made
- Preheat oven to 350* F. Grease an 8 inch square baking dish.
- In a small mixing bowl, beat butter, sugar, and salt until crumbly. Add egg, milk, and vanilla; mix well. Combine flour and baking powder; add to butter mixture. Pour into baking dish.
- To make topping, combine sugar, flour and cinnamon in a small bowl and cut the butter into the mixture until crumbly. Sprinkle over batter.
- Bake at 350* F for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minues. Serve warm or cooled as desired.