CLASSIC COFFEE CAKE

Steps:

• Heat oven to 350 degrees F; coat 9-inch square baking pan with cooking spray.
• For topping, in medium bowl, blend brown sugar, flour, cinnamon and salt.
• With pastry blender, cut butter into flour mixture until crumbs form; chill.
• For cake, (if not using buttermilk) pour vinegar into a measuring cup; add enough milk to equal 1 cup.
• Set aside.
• In medium bow, whisk together flour, baking powder, baking soda and salt.
• In large bowl, beat butter, sugar and vanilla until fluffy, 2 minutes.
• Add eggs, one at a time, beating well after each.
• Working in batches, beat in milk mixture alternately with flour mixture.
• Scrape batter into pan.
• Sprinkle with topping.
• Bake at 350 degrees for 1 hour, until a toothpick inserted into cake comes out clean.
• Cool in pan on wire rack.
• Dust with confectioners' sugar; cut in squares.
• If you don't own a powdered sugar sifter, use a wire-mesh container or strainger to dust top of cake.