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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 9 |
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I love this coffee cake. It's a classic recipe from Family Circle. Ingredients:
1/2 cup firmly packed light brown sugar |
2/3 cup all-purpose flour |
1/2 teaspoon ground cinnamon |
salt, pinch |
1/4 cup cold unsalted butter, cut up |
2 tablespoons white vinegar, plus enough milk to equal 1 cup (or use 1 cup buttermilk) |
2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
6 tablespoons butter, softened |
2/3 cup firmly packed light brown sugar |
1 teaspoon vanilla extract |
2 large eggs |
2 teaspoons confectioners' sugar |
Directions:
1. Heat oven to 350 degrees F; coat 9-inch square baking pan with cooking spray.
2. For topping, in medium bowl, blend brown sugar, flour, cinnamon and salt.
3. With pastry blender, cut butter into flour mixture until crumbs form; chill.
4. For cake, (if not using buttermilk) pour vinegar into a measuring cup; add enough milk to equal 1 cup.
5. Set aside.
6. In medium bow, whisk together flour, baking powder, baking soda and salt.
7. In large bowl, beat butter, sugar and vanilla until fluffy, 2 minutes.
8. Add eggs, one at a time, beating well after each.
9. Working in batches, beat in milk mixture alternately with flour mixture.
10. Scrape batter into pan.
11. Sprinkle with topping.
12. Bake at 350 degrees for 1 hour, until a toothpick inserted into cake comes out clean.
13. Cool in pan on wire rack.
14. Dust with confectioners' sugar; cut in squares.
15. 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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