Coffee Cake
Betty Crocker
Cake
- 1 1/2 c (180 g) flour
- 1/2 c (100 g) sugar
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1/4 c (60 g) oil
- 3/4 c (185 g) milk
- 1 egg
Topping
- 1/2 c (110 g) dark brown sugar, packed
- 6 tbsp flour (1/4 c + 2 tbsp or 45 g))
- 1 1/2 tsp cinnamon
- 2-3 tbsp softened butter
Combine dry ingredients for cake. In a separate bowl combine wet. Add wet to dry ingredients. Fold together just until incorporated. Grease 9 inch round cake pan. Spread half the batter into cake pan. For topping: combine dry ingredients; mix in butter with a fork until crumbly. Sprinkle 3/4 of topping mixture over cake batter in pan. Dollop remaining cake batter over topping. Spread completely over topping. Sprinkle cake with remaining topping. Bake 375 for 25 minutes.
Let cool for 10 minutes before cutting.
Yield: 6 servings