Spiced Coffee Cake
- 1 + 1/4 cups granulated sugar
- 1 stick butter, softened
- 3 eggs
- 2 cups self rising flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 stick cold butter diced into cubes
- 2/3 cup flour
- 1 tablespoon fresco vanilla apple pie spice
- 1/2 cup brown sugar, packed
- 1/2 tablespoon vanilla
- 2 cups powdered sugar
- 2 teaspoons vanilla
- 1-2 tablespoons milk
Preheat over to 350 degrees (F).
Grease a 9 x 13 pan. This could also be made in two 9 inch rounds or four 6 inch rounds.
Begin with the cake by creaming the butter and sugar, then beating in the eggs one at a time. Next add buttermilk, vanilla and flour beating until smooth but not tough. Pour the batter into your pan(s) and bake for 15-20 minutes, or until the cake is just barely set.
While the cake is baking prepare the topping. Wisk together the flour, fresco vanilla apple pie spice, brown sugar and vanilla. Next, using a pastry blender add in the butter cubes. (If you do not have a pastry blender your hands will mix this just fine) Continue to mix until crumbly. After removing your cake from the oven add your topping mixture and put back into the oven for another 10-15 minutes. Bake until cake is completely set and tester comes out clean.
While the cake is baking for the second time prepare your icing. Begin by putting powdered sugar into a bowl with vanilla and slowly add the milk while mixing until desired consistency is reached. Feel free to double this recipe if you like lots of icing. (You can always find something to put any leftover icing on.) Once the cake has come out of the oven, allow it to cool and then drizzle icing over top.
These freeze beautifully and are perfect for unexpected guests over the holidays. Just pull one out of the freezer, thaw and enjoy. I like to try to have a few in my freezer at all times but when my kids discover them they seem to disappear.
Click below to watch our full how to video: