Old Fashioned Coffee Cake Recipe

Instructions

Preheat your oven to 350°F (or 190°C) and grease a 9×13 or 2-quart oven-safe baking dish with butter or nonstick baking spray.

MAKE THE CAKE BATTER:

To 2 cups buttermilk add 1 teaspoon baking powder. Whisk to combine and set off to the side.

In a large mixing bowl, measure and add flour, sugar, the remaining 2 teaspoons baking powder and the fine salt. Whisk to combine. Add in 1/2 cup or room temperature unsalted butter and use a pastry blender to cut the butter into the dry ingredients. Once blended it should resemble coarse sand.

Next, pour in the activated buttermilk. Use a rubber spatula to mix until incorporated - the batter should be very thick. Measure out 3/4 cup of the coffee cake batter and set off to the side.

Transfer the remaining batter to the prepared baking dish. Use a spatula to press and spread evenly.

MAKE THE CINNAMON TOPPING:

In a medium bowl, measure and add the brown sugar, cinnamon and melted (and cooled slightly) butter. Whisk to combine before adding in the reserved cake batter and stir until incorporated.

Pour this over top of the coffee cake batter and spread evenly. Then use the spoon to cut into the batter in a random pattern. Bake on the middle rack for 45 minutes or until the middle is set. A tester should come back clean after inserted into the middle.

Allow the coffee cake to cool slightly, about 30 minutes, before serving.

Breakfast & Brunch,Desserts & Sweet Treats