Coffee Cake: Preheat your oven to
350 degrees F (180 degrees C). Butter
(or spray with a non stick vegetable spray) a
9 x 5 x 3 inch (23 x 13 x 8 cm) loaf
pan. Line the bottom of the pan with parchment paper.
Topping: In a small bowl stir the
brown sugar with the ground cinnamon.
Coffee Cake: In a bowl whisk
or sift together the flour, baking powder, baking soda, and salt.
In the bowl of
your electric mixer
(or with a hand mixer), beat the butter until softened (about 1 minute). Add the sugar and continue to beat,
on medium high speed, until light and fluffy (about 3-4 minutes). Add the eggs,
one at a time, beating well after each addition. Scrape down the sides and
the bowl as needed. Beat in the vanilla extract. With the mixer on low
speed, add the flour mixture (in three additions) alternately with the
(in two additions), starting and ending with the flour. Mix
only until combined.
Spoon about half
(450 grams) of the batter
into the prepared pan, smoothing the top with an offset spatula or the back of a
spoon. Then sprinkle on the batter about
half (30 grams) of the cinnamon sugar topping. Cover with the remaining
batter and then sprinkle with the remaining cinnamon sugar topping. Take a
wooden skewer or knife and swirl the batter. Bake for about 55
minutes, or until a toothpick
inserted into the middle of the cake comes out clean. Remove from the oven and let
cool on a wire rack for about 10 minutes before removing from pan.
or at room temperature. Can be stored at room temperature for about three days
or it can be frozen for about one month.
Makes one loaf.
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1/4 cup (55 grams)
firmly packed light brown
1 1/2 teaspoon (2 grams) ground cinnamon
cups (260 grams) all purpose flour
1 teaspoon (4 grams) baking powder
(2 grams) salt
(113 grams) unsalted butter, at room temperature
1 cup (200
grams) granulated white
eggs, at room temperature
(4 grams) pure vanilla extract
(240 ml) buttermilk, at room temperature
Note: You can make a good substitute for commercial buttermilk.
Stir 1 tablespoon lemon juice into 1 cup (240 ml) milk. Let stand at
room temperature about 10 minutes before using.