I’ve been on the quest for a good coffee cake recipe. I love to cook for Greg’s mom, and Miss Joy loves coffee cake. The side benefit is that I figure eventually I’ll find something I can easily whip up for Coffee at the Cosmo on occasion. In the meantime, during my search, Miss Joy is always willing to be a taste tester for me.
One of the things I consider essential is a topping of crumbly goodness. This is what defines “coffee cake” as far as I’m concerned.
The last recipe I shared here was okay, but I wasn’t thrilled with the texture of the cake itself. This recipe is much, much better in that regard. So far it’s my favorite. We’ll see what I find next.
2 cups flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 cup butter
3/4 cup milk
1 teaspoon vanilla extract (optional)
1 cup nuts (optional) – we used black walnuts, but whatever you like would be fine
1/2 cup all-purpose flour
1 1/3 cup white sugar
2 teaspoons ground cinnamon
1/2 cup butter
For topping mix flour, sugar and cinnamon. Cut in butter until it resembles coarse crumbs and set aside.
For cake combine dry ingredients, then cut in butter until it resembles coarse crumbs. Mix wet ingredients. Mix them together just until moistened. Don’t overmix or the cake will be tough.
Pour cake mixture into 9 by 13 pan, sprinkle topping over it. Bake at 350 degrees until done – about 25 minutes.
Reason would say to let it cool. We didn’t. Enjoy as you will!.
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