Grandma's Cinnamon Crunch Coffee Cake
Serving Size / Yield
- 1 Tbs. whole grain flour, for dusting the loaf pan
- 2 C. whole wheat
- 1 C. and 2 1/2 Tbs. sugar
- 1 tsp. salt
- 1 1/2 stick butter, cold (and firm to the touch)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 C. buttermilk, room temperature
- 1 lg. egg, room temperature
- 2 1/2 tsp. vanilla
- 2/3 C. dark brown sugar, packed
- 2 tsp. cinnamon
Heat the oven to 350 degrees and spray a loaf pan or 9-inch springform pan with cooking spray. Sprinkle with the tablespoon of flour. Remove excess.
Sift the remaining flour, sugar, and salt into the bowl of a stand mixer, and cut the butter in until it forms pea-sized spheres. Reserve approximately 3/4 C. of the mixture.
Mix the baking powder and soda into the flour using the stand mixer. Add the buttermilk, vanilla, and the egg. The batter will be thick, but mix until smooth and fluffy. It'll resemble an icing or frosting. Spoon the mixture into the pan of your choice. Tap the pan to remove any air bubbles.
Add the dark brown sugar and the cinnamon to the reserved 3/4 C. of the original mixture. Sprinkle this new mixture over the batter, and gently press on the top. Bake for about 55 minutes or until a knife can be inserted into the center and come out clean.
Allow to cool for 10-15 minutes before serving.