Grandma Jenson's Coffee Cake
This coffee cake is cozy comfort food at its best. An old recipe that has been the family for generations. Delicious cake with ooey-gooey cinnamon swirling throughout.
Equipment
- 9x13 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 9x13 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.