I am an early riser but Shaela got up even earlier during a recent visit just so she could have warm-from-the-oven coffee cake for us to enjoy. Kid’s like to be in the kitchen and there are many recipes that are not complicated and produce good results. This coffee cake is one of them.
She just celebrated her 10th birthday!
Making coffee cake again
After we returned home from our visit with Shaela and our kids in upstate, New York, I still had coffee cake on my mind. With weekend plans to be outside stacking firewood and raking leaves with our New Jersey grandkids, I made the coffee cake recipe.
As coffee cake should be, this one has a light and tender crumb with a wonderful, brown sugar and cinnamon topping. A welcoming treat after some hard work!
Coffee Cake Recipe
1½ cups all-purpose flour
2½ tsp baking powder
¾ tsp salt
¼ cup butter, softened (or shortening)
¾ cup milk
COFFEE CAKE TOPPING:
⅓ cup brown sugar, packed
¼ cup all-purpose flour
½ tsp cinnamon
3 Tbsp firm butter, in small pieces
In a bowl, stir together the brown sugar, flour and cinnamon. Add the chilled butter and with a fork or pastry cutter, cut in the butter until evenly combined and the mixture is crumbly.
Cake batter directions:
Place flour, sugar, baking powder, salt, softened butter, milk and egg in a mixing bowl.
With mixer, beat mixture 2 minutes.
Pour batter into prepared baking dish. NOTE: In these photos, I doubled the recipe and baked two coffee cakes. One for us and one for a friend.
Here are the coffee cakes the the topping sprinkled on top and ready to go into the oven to bake.
Heat oven to 375 degrees.
Grease a round layer pan (9 x 1 1/2 inches) or square pan (8 x 8 x 2 or 9 x 9 x 2 inches).
With mixer, blend all cake ingredients. Beat well for 2 minutes. Spread into pan.
Sprinkle topping evenly over batter.
Bake 25-30 minutes or until wooden pick inserted in center comes out clean.
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