Reposting in 2019 and adding the note that you can make this into cupcakes too! I haven't made this in a really long time since we are doing more low carb and sugar free now, however, we've been off the bandwagon since some disruptions in life with the wedding, house guests, having houseguests staying with us this month, etc. so really, now would be the perfect time for me to make this again. Not only is it an incredibly yummy recipe, but it's a nice 'Autumn' coffee cake, and since we are eating some flour baked good items right now anyway, it's an idea that is on my 'baking radar!'.
Entenmann's Style Coffee Cake Loaf
3 3/4 c flour
1 3/4 c sugar
1 T baking powder
1/2 t salt
Mix in a large mixing bowl and then remove 2 cups of the dry mix to reserve for later.
Now to the rest of the flour in the mixing bowl add;
1 stick butter (not margarine)
2 eggs
2/3 milk
The batter will be thick, spread this into a greased and floured pan (I use a little of the reserved flour topping mix to flour the pan). Now, you are wondering what size aren't you? Any size you want. If you use a 9X13 pan, you will have a thin cake, a 14 inch square would be nice, a 9X9" square will be a thick cake. I personally like to use a bread loaf pan. I like mine as a 'pound cake'. Spread the batter into your pan.
Now, to the reserved flour mixture add;
1 stick butter
1/4 c brown sugar
2 t cinnamon
dash of salt
Mix this together with your finger tips until it forms pea sized crumbles. Cover the entire cake with this topping. If you chose to use a loaf pan you will only use half the topping. Freeze the rest in a baggy to use on muffins at a later date!
Bake at 350 degrees - a 9X13" pan approximately 30 minutes or a loaf pan it will have to bake at least 60 minutes. I bake mine about 1 hour and 15 minutes until a sharp knife inserted into the center comes out clean.
