Preheat oven to 325°. Stir together 2 cups flour, 1/2 cup sugar, brown sugar, cinnamon, and melted butter in a bowl. Set aside.
Beat softened butter and remaining 1/2 cup sugar at medium speed with an electric mixer until fluffy. Add egg and vanilla, beating until blended.
Combine baking soda, salt, and remaining 1 1/2 cups flour; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
Spoon batter into a greased and floured 8-inch square cake pan, and sprinkle with reserved topping mixture.
Bake 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool; dust with powdered sugar, and cut into squares.
Made this 3 times already. This is not a typical crumb cake, but has the heavy buttery large-lump type of topping often found in bakery crumb cakes. It must be spread in the pan, it's not pourable and comes up perfect in the 8x8 pan, rises enough that the topping doesn't overpower it. The cake is not too sweet, the topping delicious.
My husband, children and grandchildren love it. Does take about 5 - 8 minutes longer to bake but is worth it.
There is obviously a mistake in the printing of this recipe. Tried it this morning and had the same problems as in the other reviews. The picture from the magazine looked wonderful. I have saved it for two years thinking I would make it. Today was the day and what a disaster! The 2 cups of cake flour in the topping is definitely a mistake!
I had the exact same experience as the first two posters--the cake was way undercooked and crumb topping far too much. I, too, paused and re-read the receipe when I saw two cups of flour for the crumb topping.
I'm surprised that someone at Coast Living has not made a correction to this obviously incorrect receipe.
Baked according to recipe in 8" pan for 35 minutes at 325. Believe pan size must be incorrect (possibly should be 9x13) as cake was very much undercooked with way too much topping relative to cake depth.
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