Thursday, March 17, 2016

Easy coffee cake

Last week when I was grocery shopping I picked up a boxed  Cinnamon streusel coffee cake which was very good but yesterday I made a from scratch coffee cake and it was just as good and possibly better than the boxed mix and I felt good knowing that I new every ingredient that was in it.  I had all the ingredients which are basic kitchen staples..  Why buy boxed when this scratch cake is so super easy?

 You probably have everything needed to make this for a weekend breakfast.  Enjoy!

Easy for a quick breakfast.  It hits the spot with coffee or tea!  I used a throw away aluminum pan just because...Have a great day!





Bake this easy streusel coffee cake in a square or round layer-cake pan. The cake is baked with a cinnamon- brown sugar topping.

Cook Time: 30 minutes

Total Time: 30 minutes

Ingredients:

  • Topping:
  • 1/2 cup brown sugar
  • 1/4 cup sifted all-purpose flour
  • Note:( I usually buy pre-sifted flour).
  • 1/4 cup butter, room temperature
  • 1 teaspoon cinnamon
  • .
  • Cake:
  • 1 1/2 cups sifted all-purpose flour (sift before measuring)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 3/4 cup sugar
  • 1/3 cup melted butter
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

Preparation:

Topping. In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.
Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.

Preparation:

Topping. In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.
Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.
Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, or until cake tests with a toothpick come clean.  Partially cool in pan on wire rack. Cut coffee cake into squares while still warm.



I adapted the recipe from About.com Southern Food




3/7/14
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