Cinnamon Crumb Coffee Cake
|All-purpose flour||2 1⁄4 Cup (36 tbs), divided|
|Granulated sugar||3 Tablespoon|
|Double acting baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Margarine||1⁄3 Cup (5.33 tbs), divided|
|Buttermilk||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Grated lemon peel||1⁄2 Teaspoon|
|Firmly packed brown sugar||1 Tablespoon|
|Shelled pecans/Walnuts||1 Ounce, chopped|
|Ground cinnamon||1⁄2 Teaspoon|
Preheat oven to 400°F.
Spray an 8-inch square or round nonstick baking pan with nonstick cooking spray and set aside.
Into mixing bowl sift together 2 cups flour and the granulated sugar, baking powder, baking soda, and salt; with pastry blender, or 2 knives used scissors-fashion, cut in 1/4 cup margarine until mixture resembles coarse meal.
Add eggs, buttermilk, vanilla, and lemon peel and, using electric mixer, beat just until smooth; pour batter into sprayed pan.
In small bowl combine remaining 1 tablespoon plus 1 teaspoon margarine and the brown sugar; add remaining 1/4 cup flour, the nuts, and cinnamon and mix until all ingredients are thoroughly combined and crumbly.
Sprinkle nut-crumb mixture evenly over batter and bake for 25 to 30 minutes (until cake pulls away slightly from sides of pan].
Transfer pan to wire rack and let cake cool in pan.
To serve, cut into 8 equal pieces.