classic coffee cake.

classic coffee cake.

Serves 6-8.

cake:

3/4 stick (6 Tbsp.) butter, softened

3/4 c. + 2 Tbsp. sugar

1 1/2 c. flour

2 tsp. baking powder

1/2 tsp. salt

1 egg

1/2 + 2 Tbsp. buttermilk

topping:

3/4 stick (6 Tbsp.) butter, softened

1/4 c. + 2 Tbsp. flour

3/4 c. brown sugar

1 Tbsp. cinnamon

3/4 c. almonds or pecans, chopped

Preheat oven to 350. Grease a 9-inch square pan (or the equivalent) with butter.

Cream butter and sugar until light and fluffy. In a separate bowl, whisk together flour, baking powder and salt. Add egg to butter and sugar mixture. Mix on low until combined. Add half of the dry ingredients. Mix until incorporated. Add all of the buttermilk. Mix until incorporated. Add remaining flour and whisk until just combined. Spread batter into prepared pan.

Meanwhile, make the topping: Combine all ingredients in a large bowl. Use a pastry cutter or your hands to mix everything nicely together. Spread topping over batter. Bake for 40 to 45 minutes or until no longer jiggly. Let cool on wire rack for 10 minutes before serving.

Recipe shared by Jenny Gruner. Original recipe from Alexandra Cooks.