coffee cake recipe

Here's a vintage espresso cake with a young crumb and a crunchy streusel topping that comes in combination in approximately an hour. It is somewhat wealthy, so your serving sizes do not want to be massive.
INGREDIENTS
FOR THE CAKE:
0.5 cup/113 grams unsalted butter at room temperature
1.25 cups/260 grams sugar
2 massive eggs
1.5 cups flour/188 grams
1.5 teaspoons baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
1.25 cups/three hundred grams buttercream
1 teaspoon vanilla
FOR THE TOPPING:
0.5 cup/104 grams sugar
2 teaspoons all function flour
1 tablespoon cinnamon
1/3 cup/70 grams chopped pecans or walnuts

 Dietary Knowledge
PREPARATION
Preheat oven to 350 levels and generously butter a nine by way of-thirteen-inch baking pan. Cream butter and sugar in combination till gentle and fluffy. Upload eggs separately, beating smartly after each and every addition.
In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low velocity, upload the flour aggregate to the butter aggregate alternately with butter cream and vanilla till simply mixed. Don't overmix. Pour batter into a ready baking pan.
Make the topping: Mix sugar, cinnamon, flour and nuts in a small bowl and blend smartly.
Sprinkle the topping flippantly over the cake and bake 30 to 35 mins, or till a cake tester comes out blank. Cool, minimize into items and serve.