This coffee cake is a delightful treat that pairs perfectly with your morning coffee or tea. It's simple to make and features a crumbly cinnamon topping that adds a burst of flavor. Whether you're serving it for breakfast or as a dessert, this recipe is sure to be a crowd-pleaser. The recipe includes a handy tip for using self-rising flour, making it versatile and easy to adapt.
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Preheat the oven to 375°F. Grease a round layer pan (9x1½ inches) or a square pan (8x8x2 or 9x9x2 inches).
Blend all the cake batter ingredients except the topping. Beat vigorously for 30 seconds.
Spread the batter evenly in the prepared pan.
Mix the topping ingredients (brown sugar, flour, cinnamon, and butter) until crumbly.
Sprinkle the topping evenly over the batter.
Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.
Serve warm.
If using self-rising flour, omit the baking powder and salt from the recipe.
Ensure the butter for the topping is firm to achieve a crumbly texture.
For best results, serve the coffee cake warm to enjoy its full flavor.
Can I use self-rising flour for this recipe?
Yes, you can use self-rising flour. If you do, omit the baking powder and salt from the recipe.
What type of pan should I use?
You can use a round layer pan (9x1½ inches) or a square pan (8x8x2 or 9x9x2 inches).
How do I know when the coffee cake is done?
The coffee cake is done when a wooden pick inserted in the center comes out clean.
Can I substitute shortening with butter?
Yes, you can substitute shortening with butter, but it may slightly alter the texture of the cake.
How should I store leftovers?
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.
