Cinnamon Coffee Cake

Here’s one of Ruth Glick’s favorite recipes that she’s been making for years.

  • 1 3/4 cups all-purpose or unbleached white flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 2/3 cup granulated sugar
  • 1 cup reduced-fat sour cream
  • 1 egg (or 1/4 cup liquid egg substitute)
  • 1/4 cup canola or safflower oil
  • 1 teaspoon vanilla extract
  • Topping
  • 1 1/2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon

To prepare the batter: Preheat the oven to 350 degrees. Spray an 8-inch square pan with non-stick spray, and set aside.

In a medium-sized bowl, thoroughly stir together the flour, baking powder, baking soda and cinnamon. Set aside.

In a large bowl, combine the 2/3 cup sugar, sour cream, egg, oil, and vanilla. Stir vigorously until well blended. Stir in the flour mixture until just combined. Pour the batter into the prepared pan, and spread evenly with the back of a large spoon.

To prepare the topping: In a small cup, stir together the 1 1/2 tablespoons sugar and the cinnamon. Sprinkle the mixture evenly over the batter.

Bake for 20 to 25 minutes on the center rack until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack for 10 to 15 minutes. Cut into squares. Serve from the pan.

Makes 9 servings.

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