1/4 cup chilled stick margarine or butter, cut into small pieces
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
1 large egg
How to Make It
Preheat oven to 350°.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, brown sugar, cinnamon, and salt in a bowl, and cut in margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping, and set aside.
Combine remaining flour mixture, baking powder, and baking soda, and add the buttermilk, vanilla, and egg. Beat at medium speed of a mixer until blended. Spoon batter into an 8-inch round cake pan coated with cooking spray. Sprinkle reserved 1/2 cup flour mixture over batter. Bake at 350° for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.
Taste was nice, and it was easy to assemble, but somehow it turned out a bit dry. The cake was falling apart as I was slicing it. As if there were not enough fat in the dough. Perhaps I baked it a bit too long? I will try this recipe again, hope it will be better for the second try.
This cake is excellent - especially with coffee. I love cinnamon and sugar and this cake epitomizes that. Super easy - don't expect the crumb mixture to ball up like traditional toppings. Will definitely make again!
Wanted a quick and simple coffee cake without a trip-to-the-store, and this was it. Very easy to put together; made to recipe using butter. Added a scant handful of finely chopped walnuts to the crumb topping. Nothing special, but pleasant and just what we needed.