This is a recipe that you’ll want to remember the next time you need to throw together a dessert that is not only simple and foolproof but is also impressive and unpretentious. Coffee cake is delicious—what’s not to love about a moist yellow cake topped with a spiced crumb topping (with, might I add, no butter involved)? While the dessert’s name implies that it’s meant to be eaten with a certain hot beverage, I could snack on this sweet treat any time of the day and with any accompaniments. 

 

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Ingredients:

Topping:

1/2 cup brown sugar

1/4 cup sifted all-purpose flour

4 tablespoons canola oil

2 teaspoons cinnamon

A pinch of salt

Cake:

1 1/2 cups sifted all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 egg, beaten

3/4 cup sugar

3 tablespoons canola oil

1/2 cup milk (whole or skim)

1 1/2 teaspoons vanilla extract

 

Preparation:

1. In small mixing bowl combine topping ingredients, blending with fork until crumbly. Set aside.

2. Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl.

3. In a medium bowl, beat together beaten egg and 3/4 cup sugar and oil.

4. Add milk and vanilla. Stir in flour mixture and mix well.

5. Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle crumb mixture evenly over batter.

6. Bake at 375° for about 30 minutes, or until cake tests done. Partially cool in pan on wire rack and slice.