This coffee cake is wonderful, the cake itself it moist and delicious while the topping is slightly crunchy and sweeter. Together, they make a delightful combination that you will surely enjoy!
Ingredients
- ½ cups all-purpose flour: 1 piece
- ½ teaspoons baking powder: 1 piece
- white sugar: 6 Tbsp
- salt: 0.5 tsp
- shortening: 0.33333 cup
- milk: 0.5 cup
- egg: 1 piece
- vanilla extract: 0.5 tsp
- butter: 2 Tbsp (melted)
- brown sugar: 0.5 cup
- all-purpose flour: 2 Tbsp
- ground cinnamon: 0.5 tsp
Metric Conversion
Stages of cooking
-
Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.
-
In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.
-
In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.
-
Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.
-
In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
