Wednesday, April 17, 2013

Cinnamon Coffee Cake

Cinnamon Coffee Cake


Pam Cooking Spray
1½ cups all purpose flour
2½ teaspoons baking powder
½ teaspoon salt
½ cup sugar
1 egg
¼ cup Pure Wesson Canola Oil
¾ cup milk

Cinnamon Crumb Topping:

⅓ cup all purpose flour
½ cup brown sugar
¼ cup butter, melted
1 teaspoon cinnamon


1.                  Preheat oven to 375°.
2.                  Combine dry ingredients for cake.
3.                  Beat together egg.
4.                  Pure Wesson Canola Oil and milk, then add to dry.
5.                  Spray a 9” round pan with Pam.
6.                  Fill pan with cake batter and level off top with a spatula.
7.                  Mix together crumb topping ingredients and spread over top of cake. 
8.                  Take a knife or spatula and swirl through batter. 
9.                  Bake for 20-25 minutes.

Cinnamon Coffee Cake was made and prepared by Shirley-Ann Pearman.

In this particular cake, Pure Wesson vegetable oil was used instead of Pure Wesson canola oil.  The reason being, that I didn’t have any Pure Wesson canola oil, so instead I used the Pure Wesson vegetable oil.

Photography by Shirley-Ann Pearman

Recipe was received from a pamphlet by Butterfield &Vallis called “Start Your Day With Delicious Breakfast Treats And Pure Wesson Canola Oil”. 

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Thank You!

Shirley-Ann Pearman

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