Recipe: Cinnamon Fluff (13x9-inch coffeecake, Dixie Crystals recipe, 1970's)

CINNAMON FLUFF

FOR THE BATTER:
1/2 cup butter or margarine, softened
2/3 cup Dixie Crystals (white granulated) sugar
2 eggs
1 1/2 cups flour
2 Tbsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
FOR THE TOPPING:
1 cup Dixie Crystals (white granulated) sugar
1/4 cup butter or margarine, softened
1 tsp. vanilla extract

Preheat oven to 350 degrees F. Grease well and lightly flour a 13x9-inch baking pan.

To prepare the batter, in a large bowl cream together the 1/2 cup butter and 2/3 cup sugar. Then add the eggs.

In another bowl, mix the dry ingredients. Add buttermilk and dry ingredients to butter/sugar/egg mixture a little at a time, alternating buttermilk and flour mixture. Beat until smooth. Pour batter into the prepared pan.

To make the topping, cream the 1 cup sugar, 1/4 cup butter and vanilla together. Sprinkle (crumble) on top of batter.

Bake at 350 degrees F for 30 minutes. Cool and cut into squares or rectangles.

Makes 1 (13x9-inch) cake
Source: Magazine recipe clipping, Dixie Crystal sugar ad, 1960-70's