Cinnamon Loaf Coffee Cake
Over the years I've made this cake with milk soured with vinegar, buttermilk, kefir and even sour cream. Despite what Mom's recipe says, I never make it with margarine anymore, although that was all the rage back in the misguided heyday of my youth. This was my Dad's (my children's beloved Petje) favourite cake.
Ingredients
For the Cake
- 1/2 c. butter
- 1 c sugar
- 2 eggs, lightly beaten
- 1 c sour milk
- 1/2 tsp salt
- 2 c flour
- 1 tsp vanilla
- 1 tsp baking soda
- 3 tsp baking powder
For the Topping
- 1/4 cup brown sugar
- 1 tsp cinnamon
- pinch salt
How To Make This Recipe
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Preheat the oven to 350℉. Butter and flour a tube pan or bundt pan.
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Stir the topping ingredients together in a small bowl and set aside.
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Combine the dry ingredients for the cake in a bowl and set aside. Cream the sugar and butter. Add the beaten eggs and half of the dry ingredients, then half of the milk. Mix well, then stir in the rest of the dry ingredients followed by the remaining milk, taking care not to overbeat.
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Place half of the batter in the prepared pan, spreading it evenly. Sprinkle on half of the topping mix. Then add the rest of the batter and sprinkle on the rest of the topping.
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Bake at 350℉ for about an hour, or until a cake tester comes out clean. Depending on your oven, I suggest checking for doneness at 50 to 55 minutes.