This coffeecake is wonderful, the cake itself it’s moist and delicious while the topping is slightly crunchy and sweeter. Together, they make a delightful combination that you will surely enjoy!
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Yield: 1 - 9 inch square pan
1 ½ cups all-purpose flour 1 ½ teaspoons baking powder
6 tablespoons white sugar ½ teaspoon salt
⅓ cup shortening ½ cup milk
1 egg ½ teaspoon vanilla extract
2 tablespoons butter melted ½ cup brown sugar
2 tablespoons all-purpose flour ½ teaspoon ground cinnamon
Step 1:Preheat the oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.
Step 2: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.
Step 3: 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.
Step 4:Pour batter into the prepared pan and spread evenly. Drizzle top with melted butter.
Step 5: In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of the 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.