Coffee Cake
A classic coffee cake with a delicious cinnamon-nutmeg streusel topping, made into mini loaves. This moist cake features a brown sugar and spice crumb topping and yields eight individual servings perfect for sharing.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •4¼ cups all-purpose flour
- •1¾ cups brown sugar
- •1½ cups sugar
- •2 tablespoons ground cinnamon
- •1 tablespoon ground nutmeg
- •¾ teaspoon salt
- •1½ cups grape-seed oil
- •1 tablespoon baking soda
- •1½ tablespoons baking powder
- •3 large eggs
- •1½ cups buttermilk
- •8 pans mini loaf pans
Cooking Instructions
- 1.
Preheat the oven to 350°F. Spray 8 mini loaf pans with nonstick vegetable oil spray then dust the pans with flour, tapping out any excess.
10 min
- 2.
In a large bowl, whisk together the flour, light or brown sugar, sugar, cinnamon, nutmeg, and salt. Drizzle in the grapeseed oil then whisk until the mixture resembles wet sand. Measure out 1 cup of the mixture and reserve it for the topping.
10 min
- 3.
Add the baking soda and baking powder to the large bowl and stir with a spatula to combine. Add the eggs and stir to combine then add the buttermilk and stir to combine-the batter will have some lumps. Scoop about 1 cup of batter into each of the prepared pans, smoothing the tops. Sprinkle the reserved topping in very small clumps over the top of each cake and bake until a wooden toothpick inserted in the center comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool completely, then invert onto the rack to unmold. DO AHEAD: Coffee cakes can be baked in advance, cooled, covered, and kept at room temperature for up to 24 hours.
35 min
