National Coffee Cake Day
I remember growing up, my mom used to make traditional Bisquick coffee cake with cinnamon-streusel topping. I remember it being a nice, cakey, light cake, with a crunchy top, full of brown sugar and cinnamon. Yummmmm, it’s making me hungry just to think about it.
Coffee cake is a rich, sweet, cakelike bread that is usually eaten for breakfast or brunch. Coffee cakes can be made with yeast, but those using baking soda or baking powder take less time and are also delicious. Coffee cakes often contain fruit, buts and sometimes a cream-cheese filling. They can be frosted or not and are usually best served warm.
I have a recipe for Chocolate Swirled Coffee Cake that is a yeast bread type coffee cake, but have been to scared to try it. Maybe this weekend. But until then, here is my standby recipe for a quick coffee cake for a weekday morning, or a leisurely weekend brunch.
Cinnamon Streusel Coffee Cake
1/2 cup brown sugar
1/4 cup sifted all-purpose flour (sift before measuring)
1/4 cup butter, room temperature
1 teaspoon cinnamon
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
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 done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm.