Cowboy Crunch Cake

November 23, 2015


This streusel-topped coffee cake is light, moist and has a delicate crumb. 


I like it because it is pairs well with a good cup of coffee or tea.  


Your guests will also enjoy it if you are serving a brunch during the holidays.







1 cup granulated sugar

1 cup brown sugar

3 cups flour

1 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1 cup butter, cold and cubed

1 egg

1 tsp. vanilla (The Spice House)

1½ cups buttermilk

Cinnamon (The Spice House)



Preheat oven to 350 degrees.

Mix together in a large bowl (I use my food processor) the first 6 six ingredients (through the baking soda).  Add the cubed butter and pulse in the processor until mixture is pea size.  Remove 1 cup and set aside for the topping.  Add to the balance the egg, 1 tsp. of vanilla and 1½ cups buttermilk.  Pour the batter into a 9x13” baking pan.  Sprinkle Cinnamon on top of crumbs.  Bake at 350 degrees for 25-35 minutes or until center tests done.  Cool and serve.





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© 2016  by Baked by Bobi

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