Prep 20 mins
Cook 40 mins
From TOH magazine. It sounds a lot like the Bisquick coffeecake I love but without using Bisquick (which I don't like to bake with). Cooking time includes 10 minutes cooling time. Note: I find the vanilla flavor to be a bit strong and makes it a bit too sweet for my taste. I don't think I'll use it in future, but I'll leave it in as optional for those who might like their coffee cake a bit more sweet than cinnamony.
- Preheat oven to 350* F. Grease an 8 inch square baking dish.
- In a small mixing bowl, beat butter, sugar, and salt until crumbly. Add egg, milk, and vanilla; mix well. Combine flour and baking powder; add to butter mixture. Pour into baking dish.
- To make topping, combine sugar, flour and cinnamon in a small bowl and cut the butter into the mixture until crumbly. Sprinkle over batter.
- Bake at 350* F for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minues. Serve warm or cooled as desired.
Excellent coffee cake! I loved it. I took your advice on the vanilla and replaced it with almond oil. Wow it was so good! This was perfect for our Sunday brunch. I don't like cooking with Bisquick either because it usually ends up heavy. I sprinkled a little bit of brown sugar over the top. Made and Reviewed for Comfort Cafe - Java Jolt - Thanks! :)
This is a light and moist coffee cake with wonderful cinnamon flavor! I thought the amount of vanilla and topping was just right for our tastes. I like a cinnamon and vanilla flavor! This was simple and delicious. Thanks for sharing.
I also love a Bisquick coffee cake (any coffee cake!) but I thought it would be nice to try this one instead. This is very light (a little fragile at first, but firms up when completely cooled), but could use some more topping (maybe a little brown sugar would stretch out the topping). My husband is starting on his second piece! Thanks H-ko for posting. Roxygirl