Now coffee cake doesn’t actually have coffee in it, but it is ideal to eat while drinking a cup of your favorite joe! It must be the pairing of roasted coffee beans and sweet brown sugar cinnamon that not only fill your house with home warming smells but all the way down to your heart.
I love enjoying coffee cake on the weekend, with or without guests. And I love when my husband wakes up to the sweet aroma of cinnamon and coffee, he follows his nose to the kitchen with the biggest smile on his face!
Coffee Cake Recipe
Printable Recipe Here
1 1/4 cups all-purpose flour
1/2 tsp. cinnamon (optional, if you are not a big fan of cinnamon)
1/2 cup super fine sugar
1/4 cup greek yogurt (substitute sour cream)
1/4 cup butter
1/3 cup milk
2 eggs, slightly beaten
2 tsp. baking powder
1/2 tsp. salt
*You can make traditional or you can add a cup of your favorite fruit chopped to fancy it up. Peaches or berries in the summer or apples in the fall are my top picks.
1/3 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1 tsp. cinnamon
1/4 cup butter, cold and crumbled
Heat oven to 375°F. Mix dry ingredients together and wet ingredients separately. Add the dry to the wet ingredients in large bowl except fruit; stir just until moistened, mix in fruit last. Spread 3/4 batter into greased 8- or 9-inch square baking pan.
Combine 1/3 cup flour, brown sugar, and cinnamon in medium bowl; cut in 1/4 cup butter until mixture resembles coarse crumbs. Sprinkle over coffee cake batter. Spoon the remaining batter in dollops into the crumb mixture, then use a butter knife to “score” the cake in a swirl design. Bake for 28 – 32 minutes or until toothpick inserted in center comes out clean. Cool completely or serve slightly warm.
This is especially nice to enjoy on mornings that school is cancelled because of expected Hurricane Isaac Thankfully, we are safe and just awaiting the rains that are sure to come.
Hope you are having a blessed week, kali orexi.