This is a classic coffee cake that’s so easy to make an engineer could do it. Below is single batch recipe but I have a 14″ round tin I usually use so I double the cake recipe. Then, I so like the topping that I usually triple it. I forgot to weigh the ingredients so next time I make it, I’ll add those units for all you weight-based bakers. Note: I like a strong vanilla taste so usually double the vanilla in the cake and topping. This is a quick
Cake Ingredients
- 2 oz shortening
- 1/3 cup sugar
- 4 oz milk
- 1 egg
- 1 cup flour
- 1.5 tsp baking powder
- 1/2 tsp vanilla
- 1/4 tsp salt
Crumb Topping Ingredients
- 1/4 cup sugar
- 3/4 cup flour
- 1/4 cup butter – softened or thinly sliced if firm
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- pinch of salt
Prosses – Make Topping First
- Mis en Place both topping and cake ingredients.
- Combine sugar, flour, cinnamon, and salt. Stir to mix thoroughly.
- Combine butter and vanilla. If butter is firm, slice into thin slices
- Add butter to flour mixture 1 tsp at a time, tossing with a fork until crumbs form. Should have a nice bowl of crumbs when done.
- If butter is firm, use hands to mix with flour making into crumbs.
Process – Cake – Make second
- Preheat oven to 375 deg. F.
- Cream the shortening and sugar using the whisk attachment on your counter mixer until fluffy.
- Add the egg and mix batter more.
- Shift the flour, salt, and baking powder together. Shift three times.
- Mix the vanilla and milk together.
- Alternate adding the flour mixture and milk mixture to the batter. Give the mixer some time to incorporate each addition.
- Pour batter into greased 8″x8″x2″ pan.
- Sprinkle on topping on top.
- Bake 30 minutes (no fan) and serve warm.
