Crumb Top Coffee Cake

Crumb Top Coffee Cake

Bake: 30 minutes @ 375*

TOPPING - I doubled the topping; there really wasn't enough for my taste otherwise, but if this is too much for you, cut it in half!

1 cup brown sugar

1/2 cup sifted all-purpose flour (always sift before measuring)

1/2 cup butter, room temperature (not melted!!!)

2 tsp cinnamon

CAKE

1 1/2 cups sifted all-purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

~

1 egg, beaten

3/4 cup sugar

1/3 cup melted butter

1/2 cup milk

1 tsp vanilla extract

In small mixing bowl, combine topping ingredients. Blend with fork until crumbly (I like to use my pastry blender). Set aside.

Sift baking powder and salt with 1 1/2 cups sifted flour into a bowl. I skip the extra sifting and just blend the sifted flour with the baking powder and salt, but only because I'm perhaps a bit lazy. I don't always even sift the flour to start with. In other words, it works when you don't, but there's a reason it's part of the recipe!

In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.

Pour batter into a greased and floured 8- or 9-inch layer-cake pan. Or a 2-quart square pan, don't worry if you don't have the "right" pan.

Sprinkle topping crumb mixture evenly over batter.

Bake at 375* for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut cake while still warm.