Cinnamon Streusel Coffee Cake

By twylao

Picture this.... you bite into a deliciously moist coffee cake with a slight crunch from the cinnamon streusel topping and wash it all down with a sip of hot coffee... and repeat until done. Yum!

Ingredients

• TOPPING:
• 1 cup light brown sugar, packed
• 1 cup all-purpose flour
• 2 teaspoons cinnamon
• 1/4 teaspoon salt
• 1 stick (1/2 cup) cold unsalted butter, cut up
• CAKE:
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk (or 2 tablespoons white vinegar and 3/4 cup plus 2 tablespoons milk)

Preparation

Step 1

Heat oven to 350°F.

Line a 9-inch square pan with foil; coat foil with nonstick cooking spray.

Prepare Topping: In a bowl, blend brown sugar, flour, cinnamon and salt. Work butter into flour mixture with your fingertips until crumbly. Refrigerate while preparing cake batter.

Cake: Combine flour, baking powder, baking soda and salt. Set aside. Beat butter and sugar until smooth, 2 to 3 minutes. Beat in eggs, one at a time. Mix in vanilla.

On low speed, beat in half the flour mixture, the buttermilk and then remaining flour mixture. Spread half the batter into prepared pan. Top with 1 cup of the topping, finely crumbling to cover batter. Top with remaining batter, spreading to cover topping. Crumble remaining 2 cups topping over batter.

Bake at 350°F for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack.