New Jersey Coffee Cake

 

For the topping:

• ▢3 cups all-purpose flour
• ▢2 cups brown sugar 
• ▢2 tablespoons ground cinnamon
• ▢1 teaspoon salt
• ▢1 1/2 cups butter, melted

For the cake:

• ▢2½ cups all-purpose flour
• ▢1 teaspoon baking powder
• ▢1 teaspoon baking soda
• ▢½ teaspoon salt
• ▢¾ cups butter (1½ sticks) softened
• ▢1½ cups sugar
• ▢2 large eggs
• ▢1¼ cups buttermilk OR pour about 1 1/8 cup of milk and then add vinegar to make 1 1/4 cup
• ▢1½ teaspoons vanilla
• ▢½ cup powdered sugar for dusting

Instructions

For the topping:

• Mix the flour, brown sugar, cinnamon, and salt in a medium mixing bowl. Add the warm melted butter and stir to blend.
• Squeeze a handful of the topping into your hand, if it doesn't clump together, add some more melted butter until it does. Set aside.

For the cake:

• Preheat the oven to 350.  Grease 9x13 inch baking pan
• In a medium mixing bowl mix together the flour, baking soda, baking powder, and salt.
• Beat the softened butter in a large bowl until light.
• Add sugar and beat until light and fluffy.
• Add eggs 1 at a time, beating until well blended after each addition.
• Add buttermilk and vanilla, beat just until blended.
• Add flour mixture in 3 additions, beating just until blended after each addition.
• Transfer cake batter to prepared baking pan (the batter will be thick); spreading it evenly over the pan.
• Hand-squeeze small handfuls of topping together and crumble clumps evenly over cake batter, covering with a thick layer of topping.
• Bake 45 minutes until the tester comes out clean and topping is deep golden brown and a little crisp.
• Cool cake in dish on rack at least 30 minutes.  Dust with powdered sugar and cut into squares to serve.