Sugar-Topped Coffee Cake

The Farm Journal’s Homemade Breads cookbook was the very first cookbook I ever bought, and that was way back in my early college years. It’s been a wonderful resource. I’ve been making this coffee cake for years, and it’s always a hit with company or for a family treat on the weekend. The cake is moist and the sugar and cinnamon topping adds a nice crunch. And it’s so easy to make! You can whip it up in the morning or make it the night before for a nice breakfast or brunch.

Equipment

stand mixer with paddle attachment
8×8×2 pan (9×13 pan if you double the recipe), greased

Ingredients

CAKE
1-1/2 cups sifted unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 egg
1 tablespoon butter, softened
1 cup Low-Fat Blend, dairy sour cream, or yogurt

TOPPING
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons flour
2 tablespoons butter, melted

Preparation

1. Preheat oven to 375° F (350° F if using dark nonstick pan).

2. Sift together flour, baking powder, salt, and baking soda; set aside.

3. In large bowl using mixer at medium speed, beat granulated sugar, vanilla, egg, and 1 tablespoon butter until light and fluffy, about 2 minutes. Stir in the Low-Fat Blend until well blended.

4. Reduce speed to low and mix in dry ingredients until just blended. Don’t over mix, or the cake will be tough. Pour batter into greased baking pan.

5. In a small bowl, stir together brown sugar, cinnamon, and 2 tablespoons flour. Add 2 tablespoons melted butter and mix until crumbly. Sprinkle crumb mixture over batter.

6. Bake 25 to 30 minutes, or until cake is browned and toothpick inserted in center comes out clean. Cool in pan on rack.

Variations

Sometimes I add raisins to the cake. If you soak 1/4 cup of raisins in some orange juice before adding them to the batter, you’ll get a really interesting flavor.

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Source: adapted from Farm Journal’s Homemade Breads © 1985