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Why is this my favorite coffee cake? What have I been baking this same cake for years? Cinnamon adds flavor and pleasant aroma. I love the crumb topping. Using oil instead of shortening (so no creaming the shortening and sugar) eliminates a step, one that I find tedious, and makes this cake quick and easy. Also, it works well with almond milk (which I substitute because of my milk allergy). In a word, it’s delicious! Don’t believe me? Here’s a quote from my husband, Steve, after our morning coffee break: “Good cake.” He's a man of few words, but what he does say is important.
My Favorite Coffee Cake
Preheat oven to 375 degrees F. Grease a 9x9-inch square pan. First, make topping.
Topping:
1/3 cup packed brown sugar
¼ cup flour
½ teaspoon cinnamon
3 tablespoons firm butter or margarine
Combine brown sugar, ¼ cup flour, cinnamon, and butter or margarine using a pastry blender until crumbs. Set aside.
Cake:
1½ cups flour
¾ cup sugar
2 ½ teaspoons baking powder
½ teaspoon salt
¼ cup oil
½ cup milk
1 egg
For cake, mix flour, sugar, baking powder, and salt in a medium-sized bowl. Make a well in the center and add oil, milk, and egg. Whisk until just combined. Pour into prepared pan. Top with crumbs. Bake for 25-30 minutes or until lightly browned. Serve warm. Yield: 9 servings
My Favorite Coffee Cake
Preheat oven to 375 degrees F. Grease a 9x9-inch square pan. First, make topping.
Topping:
1/3 cup packed brown sugar
¼ cup flour
½ teaspoon cinnamon
3 tablespoons firm butter or margarine
Combine brown sugar, ¼ cup flour, cinnamon, and butter or margarine using a pastry blender until crumbs. Set aside.
Cake:
1½ cups flour
¾ cup sugar
2 ½ teaspoons baking powder
½ teaspoon salt
¼ cup oil
½ cup milk
1 egg
For cake, mix flour, sugar, baking powder, and salt in a medium-sized bowl. Make a well in the center and add oil, milk, and egg. Whisk until just combined. Pour into prepared pan. Top with crumbs. Bake for 25-30 minutes or until lightly browned. Serve warm. Yield: 9 servings
Cut into nine pieces.
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