Coffee Cake with Brown Sugar Cinnamon Ripple

This classic coffee cake recipe is a family favorite. Light sweet breakfast cake with cinnamon streusel ripple and topping.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings Serves 8-10

Calories 305kcal

1 ½ cups all purpose flour regular or gluten-free measure-for-measure flour blend
1 tablespoon baking powder
¾ cup granulated sugar
¼ teaspoon salt
¼ cup shortening
2 eggs well beaten
½ cup milk
1 teaspoon vanilla

½ cup brown sugar
2 tablespoon flour
2 teaspoons cinnamon
2 tablespoons melted butter
½ cup nuts I used chopped hazelnuts because I had them; walnuts and pecans would also be great

Preheat oven to 375 degrees F. Prepare an 8-inch springform or tube pan (with removeable sides) by spraying with non-stick spray.
Sift flour before measuring, and then sift with baking powder, salt and sugar.
Cut in shortening until like the consistency of corn meal. NOTE: I did this in the standing mixture but you could use a pastry blender to cut it in the traditional way.
Blend in well-beaten eggs mixed with milk and vanilla. Beat mixture just enough to mix well.
To make Streusel: Mix brown sugar, 2 tablespoons flour and cinnamon. Blend in butter and nuts.
Pour half of the batter into the prepare pan and smooth to evenly distrube. Sprinkle with half the streusel mixture. Add remaining batter and put remaining streusel over the top.
Bake 25 to 30 minutes or until a toothpick comes out clean. Cool on a wire rack 15 minutes before releasing the sides of the pan to allow the coffee cake to cool fully.