As I have mentioned a few times, I truly am not a huge breakfast fan. I could easily eat a yogurt or banana every morning and be completely content. My hubby however, LOVES breakfast and therefore, he makes quite the tasty dishes every weekend. Yesterday morning, he decided to make this coffee cake and let me tell you, it was amazing!! The kids loved it, I loved it, and I get to eat another piece this morning!! For being a non breakfast loving kind of gal, I sure love this!! It would be perfect for guests coming over, a yummy breakfast treat, or a sweet treat! Pair it with a cup of coffee and it’s the perfect combination!!
- 1 tbsp flour (you’ll use this to coat pan)
- 2 cups flour
- 1 cup plus 2 tbsp white sugar
- 1 tsp salt
- 10 tbsp unsalted butter, softened
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup buttermilk, room temperature
- 1 egg, room temperature
- 2 tsp vanilla extract
- 2/3 cup brown sugar
- 2 tsp ground cinnamon
- Preheat oven to 350 and grease the bottom of a 9 inch Springform pan.
- Add the 1 tbsp flour and move around pan so it coats evenly. Tap out excess flour.
- In a bowl, mix together the flour, sugar, and salt together. Cut in the butter into small pieces. Use a fork or whisk until the mixture resembles coarse crumbs. Set aside 1 cup of mixture to use later.
- Add the baking powder, and soda into remaining flour mixture.
- Add in the buttermilk, egg and vanilla. Batter is very thick, that is okay! Mix until batter becomes fluffy.
- Pour batter into springform pan.
- Add the brown sugar and cinnamon to the remaining 1 cup flour mixture. Sprinkle the crumbs over the cake batter, pressing the crumbs gently into the batter.
- Bake the cake in the oven for about 50-55 minutes, or until toothpick comes out clean once inserted. Allow to cool about 5-10 minutes before removing springform pan.
**If you do not have buttermilk, you can add 1 tbsp white vinegar to a mixing cup. Pour enough milk to fill to the 1 cup line. Stir mixture and allow to sit 5 minutes. Use 3/4 cup in place of the buttermilk in this recipe
Recipe adapted from: America’s Test Kitchen