Classic Coffee Cake
Description
This half of the PW’s recipe. I use a 9-inch square pyrex baking dish, but any 8- or 9-inch square pan will work.
Ingreadient :
- 3/4 stick butter, softened
- 7/8 cup sugar (3/4 cup + 2 T.)
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup + 2 tablespoons buttermilk
- 3/4 stick butter, softened
- 1/4 cup + 2 tablespoons flour
- 3/4 cup lightly packed brown sugar
- 1 scant tablespoon cinnamon
- 3/4 cup almonds or pecans, chopped (optional — see notes above)
For the cake:
For the topping:
Direction :
- Preheat oven to 350ºF. Grease a 9-inch square pan (or the equivalent) with butter.
- Cream butter and sugar until light and fluffy. In a separate bowl, whisk together flour, baking powder and salt. Add egg to butter and sugar mixture. Mix on low until combined. Add half of the dry ingredients. Mix until incorporated. Add all of the buttermilk. Mix until incorporated. Add remaining flour and whisk until just combined. Spread batter into prepared pan.
- Meanwhile, make the topping: Combine all ingredients in a large bowl. Use a pastry cutter or your hands to mix everything nicely together. Spread topping over batter. Bake for 40 to 45 minutes or until no longer jiggly. Let cool on wire rack for 10 minutes before serving.
