Coffee cake is a great breakfast treat. This eggless version is as light as a feather. Trouble is the recipe is never enough for all that try this, don’t say I did not warn you.
This recipe comes from Terese Pregnall more affectionaely known as The Charleston Cake Lady.
2 cups all purpose flour
1 cup granulated sugar
1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup unsalted butter ,softened
3/4 cup buttermilk
1 tsp vanilla extract
Preheat oven to 375*F. Grease an 8 inch square pan.
Sift together flour ,sugar , baking powder, 1/2 tsp cinnamon and y=salt into a large mixing bowl. Cut in the butter with 2 knives until the mixture resembles coarse crumbs .
Reserve 1/2 cup of this crumb mixture. Add the remaining 1/2 tsp cinnamon to the remaining crumb mixture. Dissolve the baking soda in the buttermilk and add to the crumb mixture, stirring until the dry ingredients are well moistened. Add vanilla.
Pour batter into prepared pan , sprinkle with the reserved crumb mixture. Bake for 35 minutes or until the cake is lightly browned on top.
Cool in pan, cut into 12 squares when completely cold.