Classic Buttermilk Coffee Cake

Classic Buttermilk Coffee Cake (adapted slightly from Alexandra's Kitchen)

FOR THE CAKE:

6 Tb butter, softened

slightly heaping 3/4 cup sugar

1 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

1 egg

1 tsp vanilla

1/2 cup + 2 Tb buttermilk

FOR THE TOPPING:

6 Tb butter, softened

1/4 cup + 2 Tb flour

3/4 cup brown sugar, lightly filled, not packed

1 Tb cinnamon

Preheat oven to 350ºF. Grease an 8 or 9-inch square pan with butter.

Cream butter and sugar until light and fluffy. In a separate bowl, whisk together flour, baking powder and salt. Add egg and vanilla to butter and sugar mixture. Mix on low until combined. Add half of the dry ingredients. Mix until incorporated. Add all of the buttermilk. Mix until incorporated. Add remaining flour and mix until just combined. Spread batter into prepared pan.

Meanwhile, make the topping: Combine all ingredients in a large bowl. Use a pastry cutter or your hands to mix everything nicely together, all lumpy. (Unless you add way too much flour, then it will be a bit more crumbly, like mine! Oops!) Spread topping over batter. Bake for 40 to 45 minutes or until no longer jiggly. Let cool on wire rack for 10 minutes before serving.