"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Coffee Cake Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Coffee Cake, by , is from Your Mama's Keepsake CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
For the Cake
2 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup unsalted butter softened
3/4 cup granulated sugar
1 large egg room temperature
1 teaspoon vanilla extract
3/4 cup milk room temperature
For the filling
3 tablespoons unsalted butter softened
1 tablespoon ground cinnamon
1/2 cup all-purpose flour
1/2 cup light brown sugar packed
For the topping
5 tablespoons unsalted butter softened
3/4 cup all-purpose flour
1/2 cup light brown sugar packed
1 tablespoon ground cinnamon

Directions:
Directions:
Make the cake
Preheat the oven to 350F. Lightly grease a 9-inch square baking pan; set aside.
Whisk the flour, baking soda, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
Add the egg and vanilla. Beat on medium-high speed until combined. The mixture may look curdled; this is normal. Scrape down the sides of the bowl as needed.
With the mixer on low speed, mix in half the dry ingredients until just moistened. Add the milk followed by the remaining dry ingredients. Mix until smooth but take care not to overmix. The batter will be thick.

Spread half the batter into the bottom of the prepared pan.
Make the filling
Combine the ingredients for the filling together in a medium bowl. Use your fingertips to pinch the mixture together until it resembles wet sand.
Sprinkle the filling evenly over the batter. Carefully spread the remaining batter over the top of the filling.
Make the topping
Combine the ingredients for the topping together in a medium bowl. Use your fingertips to pinch the mixture together until coarse crumbs form.
Sprinkle the topping evenly over the batter and press it down lightly. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and set on a wire rack. Allow it to cool for at least 30-45 minutes before slicing and serving.
Make ahead top
The cake will keep for up to 5 days covered tightly and stored in the refrigerator.
The cake will keep for up to 3 months in the freezer. Thaw overnight in the refrigerator then bring to room temperature before serving.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!