Sugar-Topped Coffee Cake
Servings 9
Calories 249kcal
Equipment
- stand mixer with paddle attachment
- 8×8×2 pan (9×13 pan if you double the recipe), greased
Ingredients
CAKE
- 1½ cups sifted unbleached all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 tablespoon butter softened
- 1 cup sour cream or Greek yogurt
TOPPING
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons flour
- 2 tablespoons butter melted
Instructions
- Preheat oven to 375° F/190° C.
- Sift together flour, baking powder, salt, and baking soda; set aside.
- In large bowl using mixer at medium speed, beat granulated sugar, vanilla, egg, and 1 tablespoon butter until light and fluffy, about 2 minutes. Stir in the Low-Fat Blend until well blended.
- Reduce speed to low and mix in dry ingredients until just blended. Don't over mix, or the cake will be tough. Pour batter into greased baking pan.
- In a small bowl, stir together brown sugar, cinnamon, and 2 tablespoons flour. Add 2 tablespoons melted butter and mix until crumbly. Sprinkle crumb mixture over batter.
- Bake 25 to 30 minutes, or until cake is browned and toothpick inserted in center comes out clean. Cool in pan on rack.
Nutrition
Calories: 249kcal | Carbohydrates: 47g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 277mg | Potassium: 166mg | Fiber: 1g | Sugar: 29g | Vitamin A: 143IU | Calcium: 79mg | Iron: 1mg