Ingredients Jump to Instructions ↓

  1. 1 1/2 cups Gold Medal® all-purpose flour

  2. 3/4 cup granulated sugar

  3. 1 teaspoon ground cinnamon

  4. 3/4 teaspoon baking powder

  5. 1/4 teaspoon baking soda

  6. 1/2 teaspoon salt

  7. 1/2 cup firm butter or margarine, cut into pieces

  8. 2/3 cup buttermilk

  9. 1 egg

  10. 1 teaspoon vanilla

  11. 1/4 cup Gold Medal® all-purpose flour

  12. 1/4 cup packed brown sugar

  13. 1 tablespoon baking cocoa

  14. 2 tablespoons butter or margarine, softened

  15. 1/4 cup miniature semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Grease bottom only of 8-inch square pan with shortening or spray bottom with cooking spray.

  2. In large bowl, stir 1 1/2 cups flour, the granulated sugar, cinnamon, baking powder, baking soda and salt until mixed. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Add buttermilk, egg and vanilla. Beat with electric mixer on medium speed 1 minute. Spread in pan.

  3. In small bowl, mix all streusel ingredients except chocolate chips with fork until mixture is crumbly. Sprinkle over batter. Sprinkle with chocolate chips.

  4. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Serve warm. Tip: High Altitude (3500-6500 ft): For coffee cake, decrease butter to 6 tablespoons and increase buttermilk to 3/4 cup.


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