9 servings | Prep Time: 20 Minutes | Start to Finish: 1 Hour 25 Minutes
1 Heat oven to 375°F. Spray bottom and sides of 8-inch square pan with cooking spray (without flour).
2 In medium bowl, mix brown sugar, ⅓ cup flour blend and the cinnamon. Cut in ¼ cup cold butter with pastry blender or fork until mixture is crumbly; set aside.
3 In large bowl, beat ¾ cup granulated sugar and the 6 tablespoons softened butter with electric mixer on medium speed until fluffy. Beat in eggs, one at a time, until blended. Beat in ½ cup milk and 1½ teaspoons vanilla just until blended. Stir in 1½ cups flour blend, the baking powder and salt. Spread half of batter in pan. Sprinkle about ¾ cup streusel mixture over batter. Drop remaining batter by spoonfuls over streusel; spread carefully. Sprinkle remaining streusel over batter.
4 Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool at least 30 minutes.
5 In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake. Serve warm.
1 Serving: Calories 230; Total Fat 7g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 55mg; Sodium 420mg; Total Carbohydrate 41g (Dietary Fiber 0g); Protein 2g Exchanges: ½ Starch, 2 Other Carbohydrate, 1½ Fat Carbohydrate Choices: 3
Sweet Secret You can make this coffee cake ahead of time and store covered at room temperature up to 2 days.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.