Pioneer Pantry
CINNAMON COFFEE CAKE
1 1/2 cups all purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup sugar
1 egg
1/4 cup vegetable oil
3/4 cup milk

Cinnamon Crumb Topping:

1/3 cup all purpose flour
1/2 cup sugar
1/4 cup butter, softened
3/4 teaspoon cinnamon

Coconut Nut Topping:

2/3 cup brown sugar, packed
1 cup flaked coconut
1/3 cup butter, softened
1/4 cup heavy cream
1/2 cup finely chopped nuts (optional)

Preheat oven to 375°F.

Combine dry ingredients for cake. Beat together egg, oil and milk, then add to dry ingredients.

Brush a square or circular pan with butter. Dust the pan with flour and tap out any excess. Fill pan with cake batter and level off top with a spatula. If using the Cinnamon Crumb Topping, spread over top of cake and bake.

If using Coconut Nut Topping, combine ingredients after cake is baked and spread over cake while still warm. Broil on low (just under top burner in oven) til lightly golden. Watch carefully so as not to burn.

Bake for 20-25 minutes.