This coffee cake is such a treat! It is THE BEST I have ever had. And like usual the best always comes from Grandma’s kitchen.
Start by mixing a teaspoon of baking powder into the buttermilk and set aside.
In a separate bowl mix the flour, sugar and 2 tsps baking powder.
Add the shortening and work in with your hands until the mixture is crumbly.
Pour the buttermilk into the dry mixture and stir until mixed.
Press the batter into a 9×13 baking dish that is lightly sprayed with an oil of your choice.
If you are looking for new and pretty baking dishes, our first choice is always the thrift store! We have found THE BEST dishes for baking and eating at the thrift store. Recycle and Reuse! Also, saves money! HOWEVER, if you are looking for something NEW and fast and easy to ship, then check out our Amazon Baking Essentials shop HERE and our Sweejar shop HERE.
Remove about 3/4 cups of the dough and set aside. Then press the remaining dough into the prepared baking dish.
Mix the melted butter, brown sugar and cinnamon.
Mix in the 3/4 cup of dough into the butter mixture.
Pour over the top and use a metal spoon to randomly press the cinnamon mixture into the dough.
Pop into the oven and bake until golden.
ENJOY!!!
For other recipes like this check out –
- Cinnamon Muffins
- Cinnamon Rolls
- Fast & Dirty Apple Tarts
- Pumpkin Spice Donut Holes
- French Strawberry Cake
- Peach Upside Down Cake
- Apple Caramel Pecan Cake
- Spiced Apple Cake with Carmel Sauce
Grandma Jenson’s Coffee Cake
Equipment
- 9×13 baking dish
Ingredients
- 2 cups buttermilk
- 1 tsp baking powder
- 4 cups flour
- 2 cups sugar
- 1 tsp salt
- 2 tsp baking powder
- ½ cup shortening
Cinnamon Topping
- ¾ cup of the reserved cake batter
- 1 cup butter
- 1 cup brown sugar
- 1 Tbsp cinnamon
Instructions
- Preheat the oven to 350℉.
- Lightly spray a 9×13 baking dish with olive oil.
- Pour buttermilk into a small mixing bowl. Add 1 teaspoon baking powder and mix well. Set aside.
- In a separate bowl, combine the flour, sugar, salt and 2 teaspoons of baking powder. Add the shortening and use a pastry cutter, fork or your hands to mix until crumbly.
- Add the activated buttermilk into the dry mixture. Stir until the dry mixture is incorporated. Don't overmix. Remove ¾ cup of the batter and set aside for later.
- Press the batter into the prepared baking dish. Use the back of a spoon dipped in water for ease and less stickiness, to press the batter in firmly.
Cinnamon Topping
- Whisk together the melted butter, brown sugar and cinnamon. Add the ¾ cup batter in and whisk together.
- Pour over the batter in the baking dish. Use a metal spoon to spread the cinnamon topping, and then gently press and cut, with the spoon, in a random pattern.
- Bake for 45-60 minutes at 350℉, until the top is golden and the cake is set in the center.
Is this the corrected version?
Yes.
This was so good!! Whole house loved it. Lasted a few days on the countertop too, made great breakfast.
You’ve got baking powder written twice
Yeah, we know. That is the recipe. It makes sense when you read the instructions.
As we say in my house, this is a keeper! I used coconut oil in place of the shortening. The amount of cinnamon topping is perfect. I am gonna make this for Christmas morning!