1 cup buttermilk (2 Tbsp. vinegar and milk to make 2 cup)
Instructions
Heat oven to 350 degrees. Line a 9 inch square pan with foil;
coat foil with cooking spray.
Prepare topping- In a large bowl, blend brown sugar, flour,
cinnamon and salt. Work butter into flour mixture until crumbly.
Refrigerate while preparing cake butter.
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
of the flour mixture, the buttermilk and then remaining flour
mixture. Spread half the batter into prepared pan. Top with 1
cup of the topping. Top with remaining batter, spreading to
cover topping. Crumble remaining 2 cups of topping over
batter.
Bake at 350 for 55-65 minutes or until toothpick is clean. Cool in
pan on wire rack.
Nutritional information per serving- 312 calories, 12 g fat (8 g sat
fat), 4 g protein, 47 g carbs, 1 g fiber, 169 mg sodium, 57 mg chol.
Originally Submitted
1/7/2013
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