This was the coffee cake I grew up with. It's moist, delicous, and a perfect little treat. This is my adapted version. (Original recipe also included)
Course Breakfast, Dessert
Keyword coffee cake, cupcakes, lausd
Servings 12slices
Author Erin Vittoria
Ingredients
*300gramsAll Purpose Flour
*185gramsbrown sugar
*85gramswhite sugar
*1 tsp. salt
*1 tsp.nutmeg
1tspbaking powder
1tspbaking soda
1tspcinnamon
30g(2Tbsp) butter, melted
1large eggroom temperature
115gneutral oil
237ml1 c. buttermilk, room temperature
Instructions
Preheat oven to 350ºF. Butter a 7x11 pan, or line with parchment paper.
Whisk first 5 (*) ingredients until well combined.
Remove 1/2 cup (85g) of dry mixture and place into separate smaller bowl. Whisk the baking powder and baking soda into the original bowl of dry mix and set aside.
In the small bowl, add cinnamon and melted butter. Press with a fork and combine thoroughly until it forms crumbles. This will be the topping. Set aside.
Whisk the egg, oil, and buttermilk together until well combined. Add this to the large bowl of dry mix. Stir to combine with a spatula or spoon until no dry ingredients remain. Don't overmix.
Place batter into 7x11 pan. Sprinkle the streusel topping evenly over the coffee cake batter.
Bake at 325ºF for a glass pan, for 25-30 minutes, or until a toothpick inserted in the center comes out c lean. If you're crazy like me, stick a probe thermometer in the center and check that it's between190-200ºF. Cool in the pan and serve.
Notes
This will also work in a 9x9 or 8x8 square pan, or if you only have round pans you can use a 9" or 10" round cake pan. Just remember baking times for different pan sizes will be different, so keep an eye on it. The original recipe calls for a 9x13 pan. This size pan will work, but I found that a 7x11 pan makes a nice tall slice.
If baking in a glass pan, reduce oven temperature to 325ºF. Baking time will be a little longer for glass than metal.
If you don't have buttermilk, you can substitute milk and vinegar. For the 1 cup of milk, add 1 Tbsp white vinegar. Stir and wait 5 minutes. Mixture may curdle, and that is totally fine.