Cinnamon Coffee Cake
Yield
8 servingsPrep
15 minCook
45 minReady
1 hrsLow in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
buttermilk
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
brown sugar, light
|
*
|
| 2 | teaspoons |
baking powder
|
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | cup |
whole-wheat flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
buttermilk
|
|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
brown sugar, light
|
*
|
| 1E+1 | ml |
baking powder
|
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
baking soda
|
|
| 118 | ml |
whole-wheat flour
|
|
Directions
Measure buttermilk, soda in liquid measuring cup, set aside.
In large mixing bowl measure flours, sugar and baking powder.
Blend.
Add egg, oil, vanilla and buttermilk mixture.
Stir to blend.
Spread half of batter in 9x9 greased pan and sprinkle with ⅓ of topping (½ cup lightly packed brown sugar, 1 tablespoon cinnamon, 1 tablespoon butter) and cover with rest of batter.
Sprinkle rest of batter on top.
Bake at 350℉ (180℃) for 45 min.
Cool on wire rack.
