CINNAMON STREUSEL BUTTERMILK COFFEE CAKE

FOR THE CINNAMON STREUSEL TOPPING:
1/3 cup margarine, at room temperature
2/3 cup sugar
1 tablespoon ground cinnamon (more/less to taste)
2/3 cup flour
FOR THE BUTTERMILK COFFEE CAKE:
1 cup buttermilk
1/4 cup vegetable oil
1 tablespoon orange extract
1/3 cup sugar
1 3/4 cups biscuit baking mix (Bisquick)
chunky applesauce or vanilla yogurt (optional, for serving)

Place rack in upper middle of oven. Preheat oven to 375 degrees. Thoroughly coat sides and bottom of 10 x 7-inch baking pan with nonstick cooking spray.

TO PREPARE STREUSEL TOPPING:
In a medium bowl, combine margarine, sugar and cinnamon until smooth. Stir in flour with a fork until uniformly crumbly; set aside.

TO PREPARE THE COFFEE CAKE:
In a large bowl, mix together all coffee cake ingredients, scraping sides and bottom of bowl with rubber scraper. Pour batter evenly into pan; be sure all corners are filled.

Sprinkle streusel topping evenly on top of coffee cake batter, reserving about 2 tablespoons. Using rubber scraper, randomly push some of the streusel topping into batter. Top with reserved streusel.

Bake for 30 minutes. Remove from oven and allow to cool 10 minutes before cutting into pieces.

Serve topped with warm, chunky applesauce, or a dollop of vanilla yogurt, or both.

Servings: 8
From: The Pillar
Source: Washington State Bed and Breakfast Cookbook by Carol Faino and Doreen Hazledine