The Best Coffee Cake I've Ever Made comes from a 1950s Betty Crocker cookbook

Looking for the perfect coffee cake that is as old-fashioned as it is delicious? Look no further than this 1950s-era Betty Crocker recipe!

Ingredients

For the cake:

• 3/4 Cup granulated sugar
• 1/4 Cup unsalted butter, softened
• 1 Egg
• 1/2 Cup milk
• 2 Cups all-purpose flour, divided
• 2 Teaspoons baking powder
• 1/2 Teaspoon salt
• 2 Cups blueberries, fresh or frozen (not thawed) - _optional but recommended_

For the crumb topping:

• 1/2 Cup packed light brown sugar
• 1/3 Cup all-purpose flour
• 1 Teaspoon cinnamon
• 1/4 Cup unsalted butter, softened
• 1 Pinch salt

Instructions

Step 1: Prep the pan

The first thing to do is preheat your oven to 375 degrees F (190C) and grease a 9-inch square baking pan with butter.

Step 2: Make the batter

In a medium bowl, add the granulated sugar and 1/4 cup softened butter, then beat with a hand mixer on medium speed until light and fluffy, about 2 minutes. Add the egg and beat well, then add the milk and mix on low speed only until combined.

Step 3: Add the dry ingredients

Sift 2 cups of flour, but make sure to reserve 2 tablespoons and set it aside. Then add the remaining flour along with baking powder and salt to the batter and mix with a spoon or silicone spatula until most of the flour disappears (do not overmix).

If you are using blueberries, toss them gently with the reserved 2 tablespoons of flour and mix them into the batter to prevent them from sinking to the bottom.

Step 4: Make the topping

In another bowl, combine all the topping ingredients (light brown sugar, 1/3 cup flour, cinnamon, 1/4 cup softened butter. A pinch of salt) and mix with a fork until a crumbly, sandy mixture forms.

Add the batter to your prepared pan and spread it evenly. Then sprinkle the crumb topping on top evenly.

Step 5: Bake and serve

Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean (a little blueberry juice is fine). Let it cool for at least 10 minutes on a wire rack before slicing and serving.

This cake is best served warm with coffee and the top remains crunchy and the inside stays soft even the next day.

Enjoy!