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Sunday Morning Coffee Cake

 Sunday Morning Coffee Cake
This tasty, old-fashioned coffee cake, with a cinnamon-sugar streusel topping, cuts nicely for company and your family will love it, too. Serve it for breakfast or as a mid-afternoon dessert with a cup of coffee or tea. Field editor Lavonn Bormuth of Westerville, Ohio shared the recipe.
9 ServingsPrep: 20 min. Bake: 25 min. + cooling


  • 2 tablespoons butter, softened
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 2/3 cup milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1/4 cup cold butter


  • Beat butter, sugar and salt in a small bowl until crumbly. Add the
  • egg, milk and vanilla; mix well. Combine flour and baking powder;
  • add to butter mixture. Transfer to a greased 8-in. square baking
  • dish.
  • For topping, in a small bowl, combine the sugar, flour and cinnamon;
  • cut in butter until mixture is crumbly. Sprinkle over batter.
  • Bake at 350° for 25-30 minutes or until a toothpick inserted near
  • the center comes out clean. Cool on a wire rack for 10 minutes.
  • Serve warm if desired. Yield: 9 servings.

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Sunday Morning Coffee Cake (continued)

Nutritional Facts: 1 serving (1 piece) equals 236 calories, 9 g fat (5 g saturated fat), 47 mg cholesterol, 625 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.