Cinnamon Streuesel Coffee Cake

 

 

 

 

 

Ingredients

topping

• 1 cup  packed light brown sugar
• 1 cup  all-purpose flour
• 2 teaspoons  cinnamon
• 1/4 teaspoon  salt
• 1 stick (1/2 cup) cold unsalted butter, cut up

cake

• 2 1/4 cups  all-purpose flour
• 1 teaspoon  baking powder
• 1/2 teaspoon  baking soda
• 1/4 teaspoon  salt
• 1/2 cup  (1 stick) unsalted butter, softened
• 1 cup  sugar
• 2 eggs
• 1 teaspoon  vanilla extract
• 1 cup  buttermilk (or 2 tbsp white vinegar and 3/4 cup plus 2 tbsp milk)

Directions

1. Heat oven to 350 degrees. Line a 9-inch square pan with foil; coat foil with nonstick cooking spray. Prepare Topping: In a bowl, blend brown sugar, flour, cinnamon and salt. Work butter into flour mixture with your fingertips until crumbly. Refrigerate while preparing cake batter.

2. Cake: Combine flour, baking powder, baking soda and salt. Set aside. Beat butter and sugar until smooth, 2 to 3 minutes. Beat in eggs, one at a time. Mix in vanilla.

3. On low speed, beat in half the flour mixture, the buttermilk and then remaining flour mixture. Spread half the batter into prepared pan. Top with 1 cup of the topping, finely crumbling to cover batter. Top with remaining batter, spreading to cover topping. Crumble remaining 2 cups topping over batter.

4. Bake at 350 degrees for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack.