Amish Cinnamon Sugar Coffee Cake
A tender buttermilk coffee cake with a cinnamon sugar swirl inside and a sweet crunchy layer on top.
Equipment
- 9x9 inch baking pan
- Large mixing bowl
- Whisk
- Offset spatula
- Hand mixer or wooden spoon
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 2 cup granulated sugar 1 1/2 cups for the batter and 1/2 cup for the topping
- ½ cup unsalted butter softened
- 1 cup buttermilk
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
Instructions
Cooking
- Mix the batter. Heat the oven to 350 degrees F. Beat the butter and 1 1/2 cups sugar until fluffy, then beat in the egg, vanilla, and buttermilk.
- Add dry. Stir in the flour, baking soda, and salt until just combined.
- Layer. Mix 1/2 cup sugar with the cinnamon. Spread half the batter in a greased 9x9 pan, add half the cinnamon sugar, then the rest of the batter and topping.
- Bake. Bake 40 minutes, until a toothpick comes out clean.
- Cool. Cool 15 minutes before slicing.
Notes
Substitutions: Use milk with 1 tablespoon of lemon juice in place of buttermilk.
Tips: Spread the layers gently. Do not taste the raw batter.
Storage: Room temperature for 2 days, refrigerator for 5 days, freezer for 3 months.