Breakfast and Brunch Recipes

Coffee Cake

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  • 2 tablespoons canola oil, plus more for pan
  • 4 cups all-purpose flour, plus more for dusting pan
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 2 teaspoons pure vanilla extract
  • 1 cup light-brown sugar, firmly packed
  • 1 1/2 teaspoon ground cinnamon
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • Confectioners' sugar for dusting


  1. Place rack in center of oven, and heat to 325 degrees F. Lightly brush a 9 x 12 1/2 inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside.
  2. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder and salt; set aside.
  3. In a second bowl, whisk together egg, milk, canola oil and vanilla extract.
  4. Using a rubber spatula, fold dry ingredients into egg.
  5. Spread batter evenly into prepared pan, and set aside.
  6. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon.
  7. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form.
  8. Sprinkle crumbs over batter, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.
  9. Transfer baking pan to a wire rack to cool.
  10. Dust with confectioners' sugar. Using a serrated knife or bench scraper, cut into 3-inch squares.
  11. Store in an airtight container for up to 3 days.


Posted by Chefbuzzbuzz at Recipe Goldmine 8/8/2001 3:51 am.

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