This coffee cake recipe is a delightful treat that is perfect for breakfast or brunch. It features a soft and moist base topped with a crumbly, cinnamon-flavored topping. The recipe is straightforward and easy to follow, making it a great choice for both novice and experienced bakers. Serve it warm for the best experience!
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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 ingredients except the topping together. Beat the mixture vigorously for 30 seconds.
Spread the batter evenly in the prepared pan.
Mix the brown sugar, flour, cinnamon, and firm butter together until crumbly.
Sprinkle the topping evenly over the batter.
Bake the cake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.
Serve the cake warm for the best flavor.
If using self-rising flour, omit the baking powder and salt from the recipe.
For a richer flavor, you can substitute the shortening with butter.
Ensure the butter for the topping is firm to achieve the perfect crumbly texture.
Can I use a different type of flour?
Yes, you can use self-rising flour, but make sure to omit the baking powder and salt as they are already included in self-rising flour.
Can I substitute shortening with butter?
Yes, you can use butter instead of shortening for a richer flavor.
How do I know the cake is done baking?
Insert a wooden pick into the center of the cake. If it comes out clean, the cake is done.
Can I make this cake ahead of time?
Yes, you can bake the cake ahead of time and store it in an airtight container. Reheat it slightly before serving for the best taste.
Can I add nuts or fruits to the topping?
Yes, you can add chopped nuts or dried fruits to the topping for added texture and flavor.
