This is my all time favorite coffee cake recipe. When cooking this recipe, it is very important to use real butter and not a spread. I have tried using a spread and the cake does not taste the same and cooked up very heavy.
Ingredients:
Base Cake
1/4 cup butter
1 lrg whole egg
1/3 cup white sugar
1/2 teaspoon vanilla extract
1/4 teaspoon imitation butter flavor
1 1/2 cups all-purpose flour
1/4 teaspoon salt (a pinch)
2 teaspoons baking powder
2/3 cup milk
Topping
2 tablespoons all-purpose flour
5 tablespoons white sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter
Cooking Instructions:
Preheat the oven to 375 degrees (F)
In a large bowl cream together 1/4 cup butter, 1/4 teaspoon imitation butter and 1/3 cup of sugar until smooth. Beat in the egg and vanilla until well blended, but be careful to not beat the mixture until stiff. In a small bowl combine 1 1/2 cups of flour, salt and baking powder and then mix this dry mix into the creamed mixture by mixing in half the mix, milk, and then the rest of the milk.
Spread into a prepared 9x9 baking pan.
In another bowl mix together 2 tablespoons flour, 5 HEAPING tablespoons sugar, and the cinnamon. Cut about 2 tablespoons of butter and fold into the dry until the mixture is crumbly. (this topping can also be used on Apple pie!) Sprinkle the crumble topping over the top of the cake. Do not mash into cake mix, do not try to smooth it out. Let it be loose and crumbly!
Bake for aprox 25 minutes or until a knife inserted into the center comes out clean.
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