Carolina Coffee Cake
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Prep Time
20 min
Cook Time
32 min
Yield
15 Servings
Total Time
52 min
Ingredients
CRUMB TOPPING
3/4 cup firmly packed brown sugar
3 tablespoons Martha White Self-Rising Flour
1 teaspoon ground cinnamon
3 tablespoons butter, softened
1/2 cup chopped pecans
CAKE
No-Stick Cooking Spray
3/4 cup sugar
1/2 cup butter
1 large egg
1 1/4 cups buttermilk
1/2 teaspoon vanilla extract
1 3/4 cups Martha White Self-Rising Flour
GLAZE
1 cup powdered sugar
2 tablespoons hot milk
1/2 teaspoon vanilla extract
Instructions
Heat oven to 375°F. Spray 10-inch cast iron skillet or 9-inch square pan with no-stick cooking spray.
Combine all crumb topping ingredients in small bowl. Mix with fork or fingertips until mixture resembles coarse crumbs.
Combine sugar and butter in large bowl. Beat on high speed of electric mixer until light and fluffy. Beat in egg until well blended. Beat in buttermilk and vanilla. Add flour. Beat at low speed until blended. Spread about half the batter in prepared skillet. Sprinkle with half the crumb topping. Drop remaining batter over crumb mixture. Spread evenly. Top with remaining crumb mixture.
Bake 30 to 35 minutes or until cake begins to pull away from sides of pan. Cool in pan 15 minutes.
Combine all glaze ingredients in small bowl; stir until smooth. Drizzle over warm cake.
