Coconut Sugar Coffee Cake

Ingredients:
1/2 cup Magnolia butter, softened
1 cup coconut cugar
1 egg
2 tsp vanilla
1-1/2 cup  all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk

Topping

1/2 cup all-purpose flour
1/2 cup coconut sugar
2 tsp cinnamon
1/4 tsp salt
1/4 cup butter, softened

Procedure:
Preheat oven to 350°F. Line a 9-inch round cake pan with parchment paper.
Combine topping ingredients and mix until a chunky dough forms. Set aside.

In a small bowl, combine flour, baking powder, baking soda and salt; set aside.
In a large bowl, cream together butter and coconut sugar until light and fluffy, about 5 minutes with an electric mixer. Add egg and vanilla and mix until combined.
Add dry ingredient to sugar mixture, alternating with buttermilk, until a smooth batter forms.
Spread batter into prepared cake pan and sprinkle topping evenly over the cake. Bake until a tester comes out clean, 50 – 55 minutes.

Inspired by BOB’S RED MILL’S COCONUT SUGAR COFFEE CAKE