Being a child of the ’70’s, I can clearly see my mom’s red and black Betty Crocker cookbook. I’m fairly certain it was the staple in every kitchen during that time. In fact, I received my own updated version when I got married nearly 20 years ago. A couple of weekends back, seemingly out of nowhere, I remembered this coffee cake and instantly had to make it. When Leah woke and made her way up the stairs, she asked what I’d made and when I told her coffee cake, she looked over to the stove and declared, “That’s not coffee cake!” I had to assure her it is, it’s just different than the yellow coffee cake she is accustomed to.

Ingredients:

for the cake:

• 1/4 cup canola oil
• 1 egg
• 1/2 cup milk
• 1 1/2 cups flour
• 3/4 cups sugar
• 2 tsps. baking powder
• 1/2 tsp. salt

for the topping:

• 3/4 cup brown sugar
• 2 tsps. cinnamon
• 3 tbsps. butter, melted

Preparation:

Preheat oven to 350 degrees. Spray a 9×9 pan with non-stick spray; set aside. In a medium sized bowl, combine the oil, eggs, and milk.  In another bowl, whisk together the dry ingredients and add wet ingredients into flour mixture, stirring until combined.

In a small bowl, melt the butter and stir in the brown sugar and cinnamon. Sprinkle over the top of the cake. I happen to like the topping all throughout the cake, so once I’ve added it to the top, I take a butter knife and swirl the topping into the batter before baking. Bake for 30 – 35 minutes.

Enjoy! 

Note: I halved the cake recipe & used a 9×9 pan, but used the whole topping recipe because the topping is what makes this coffee cake so good, plus that’s how mom always made it. Just double the recipe for a classic 9×13 pan.

Source: http://www.geniuskitchen.com/recipe/betty-crocker-coffee-cake-circa-1973-224163