Sunday Morning Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 9 |
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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. Ingredients:
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:
1. Preheat oven to 350* F. Grease an 8 inch square baking dish.
2. 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.
3. To make topping, combine sugar, flour and cinnamon in a small bowl and cut the butter into the mixture until crumbly. Sprinkle over batter.
4. 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.
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