By Bethany Lyttle, CountryLiving
A delicious variation on our versatile Basic Vanilla Cake recipe. Serve warm or room temperature with fresh blueberries.
Level:
Moderate
Ingredients
Coffee Cake:
- 1½ c. sifted cake flour
- 1½ tsp. baking powder
- ¼ tsp. salt
- ½ tsp. ground cinnamon
- ½ c. unsalted butter
- 1 c. sugar
- 2 large eggs
- ½ tsp. vanilla extract
- ½ tsp. Lemon Extract
- ½ c. whole milk
Topping:
- 4 tbsp. butter
- ¼ c. granulated sugar
- 3 tbsp. light brown sugar
- ¼ c. cake flour
- ½ tsp. cinnamon
Directions
- Heat the oven to 400 degrees F. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour.
- Sift the cake flour, baking powder, salt, and cinnamon into a large mixing bowl. Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time.
- Add the vanilla, lemon extract, and milk, beat on medium-high, just until blended. Do not over beat.
- Set aside 1/2 cup batter. Bake remaining batter in an 8-inch cake pan at 400 degrees F for 20 minutes.
- Make the topping: Cut the 4 tablespoons of butter with the granulated and light-brown sugars, the cake flour, and the cinnamon, and mix with reserved cake batter. Sprinkle over the baking cake and continue to bake until a skewer tests clean and the topping is bubbling — about 15 more minutes.
