Classic Coffee Cake

alexandracooks.com

Brenna

note: Note: I made a half recipe and used a 9-inch square pyrex baking dish

subheading: FOR THE CAKE:

¾ stick butter, softened

1 scant cup sugar (I used 7/8 cup, which is ¾ cup + 2 T.)

1 ½ cups flour

2 teaspoons baking powder

½ teaspoon salt

1 egg

½ + ⅛ cup buttermilk

subheading: FOR THE TOPPING:

¾ stick butter, softened

3/8 cups flour

¾ cup brown sugar (or less - see updated notes)

1 scant tablespoon cinnamon

¾ cup almonds or pecans, chopped (optional - see updated notes)

subheading: * Notes:

Next time, I might not even add nuts on top. I think I might prefer it without.

Next time, too, I might cut back a wee bit on the sugar in the topping.

subheading: Notes updated:

Made this again without the nuts, and I prefer it this way. It just has more of that classic coffee cake taste to me. Husband prefers nuts, however — he’s only tried it with almonds but thinks he’d prefer pecans (such a picky husband these days… sike, my love, you’re not picky at all). I should note that I’m not a huge fan of nuts in baked goods, so if you like nuts, I say use them! Made this again without the nuts, and I prefer it this way. It just has more of that classic coffee cake taste to me. Husband prefers nuts, however - he’s only tried it with almonds but thinks he’d prefer pecans (such a picky husband these days… sike, my love, you’re not picky at all). I should note that I’m not a huge fan of nuts in baked goods, so if you like nuts, I say use them!

I lightly filled a ¾ cup measuring cup with brown sugar, which made the topping slightly less sweet, which I prefer.

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