This was a hit with the family and came together quickly and easily. That is three out of three! Dh says it is a keeper. Of course, I doubled the recipe putting it in a 9x13-inch dish. There were not even enough crumbs for a mouse let alone a picture. I served the coffee cake with scrambled eggs, tomato and cheese slices, milk and apple juice.
CINNAMON COFFEE CAKE
Cook Time: 30 minutes
•1/2 cup brown sugar
•1/4 cup sifted all-purpose flour (sift before measuring)
•1/4 cup butter, room temperature
•1 teaspoon cinnamon
•1 1/2 cups sifted all-purpose flour (sift before measuring)
•2 1/2 teaspoons baking powder
•1/2 teaspoon salt
•1 egg, beaten
•3/4 cup sugar
•1/3 cup melted butter
•1/2 cup milk
•1 teaspoon vanilla extract
Topping: In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.
Cake: Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well. Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm.