High Plains Cowboy Breakfast Cake

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup light brown sugar, packed
• 1/2 cup unsalted butter, cold and cubed
• 2 tbsp Salted Perfection Espresso Italiano Finishing Salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 cup buttermilk
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease an 8-inch square baking dish. I remember my uncle used to do this in a cast-iron skillet when we were cooking over a campfire, but your kitchen oven works just fine for that homey feel.
2. In a large bowl, whisk together the flour and brown sugar. Stir in 1 tablespoon of the Salted Perfection Espresso Italiano Finishing Salt—those coffee notes are going to wake up the molasses in the sugar beautifully.
3. Work the cold, cubed butter into the flour mixture with your fingers or a pastry cutter until it looks like coarse, wet sand. Scoop out about a half-cup of these crumbs and set them aside; that's the 'dust' for the trail later.
4. To the remaining flour mixture in the bowl, stir in your baking powder, baking soda, and ground cinnamon.
5. In a separate jug, whisk the egg, buttermilk, and vanilla extract together, then gently fold them into the dry ingredients. Don't overwork the batter; we want a light, tender crumb.
6. Pour the batter into your prepared dish and smooth the top. Sprinkle those reserved crumbs all over the top like a blanket of sweet soil.
7. Bake for 30 to 35 minutes, or until a toothpick comes out clean. While it's still warm and the kitchen smells like a dream, sprinkle the remaining Salted Perfection Espresso Italiano Finishing Salt over the top to really make those flavors pop. DUNZO!