This coffee cake smelled so good while it was baking. We hurried to get it out of the pan so we could snap these pictures and dig in while it was still warm.
I added butter to the topping so I could multitask in the morning without leaving a trail of crumbs. If you want more of a streusel topping, you can omit the butter from the topping and just sprinkle the dry cinnamon and sugar over the top. Cut a slice and serve warm.
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup sugar
- 1 Tbsp butter, melted
- 1 egg, room temperature
- 1 1/2 cups buttermilk, room temperature
- 1/3 cup brown sugar
- 2 tsp cinnamon
- 1/2 Tbsp butter, melted
- Preheat oven to 375°. Spray a 9-inch round pan with non-stick spray.
- In a large mixing bowl, combine all the dry ingredients.
- In a small bowl, combine the butter, egg, and buttermilk.
- Add the wet mixture to the dry ingredients and stir until combined. Pour the batter into the prepared pan.
- Stir together all the topping ingredients and sprinkle evenly over the batter. Swirl a fork through the pan, allowing the topping to move into the batter. You don't want to mix the two, you just want the swirled effect.
- Bake for 25 to 30 minutes or until a toothpick comes out clean. Serve warm.