I thought I would share more of my mom’s tried-and-true recipes that she’s passed down to me. This week: coffee cake. This recipe is good at all altitudes (from sea level to 6300 ft elevation). Cooking times have varied, but flavor and texture have not.
It’s a simple recipe. Back when Chris and I first got married I lost the original cookbook that my mom had given me and looked to a cookbook given to us for our wedding, and the ingredient list was 5 miles long! I didn’t have the 30 ingredients it required! This one is much easier with 11 ingredients. Let’s make some together, shall we?
Tried and True Coffee Cake
Makes 1 9×12 pan – enough for 6 people
- 1/2 cup oil (for denser, moist texture use: 1/4 cup oil and 1/3 cup greek yogurt)
- 2 eggs
- 1 cup milk
- 3 cups flour
- 1 1/2 cup sugar
- 3 teaspoons baking powder
- 2 teaspoons salt
Preheat your oven to 375F and grease a glass 9×13 baking pan. In a large bowl; whisk oil, egg and milk. Sift flour, sugar, baking powder and salt. Stir and fold into batter until smooth. Pour into greased 9×13 pan and sprinkle with streusel. Bake for 20-25 minutes, until a toothpick comes out clean. Remove from oven and let sit for a minute or two before serving. Serve with Greek yogurt or unsweetened whipped cream and a little maple syrup (the real stuff!).
Makes about 1 cup
- 1/2 cup brown sugar
- 2 tablespoons flour
- 2 teaspoons cinnamon
- 2 tablespoons melted butter
- 1/2 cup pecans (optional)
Melt butter, combine ingredients with a fork. Crumble evenly over coffee cake batter.
So, I had to get creative getting this picture. I set aside one slice of coffee cake for shooting this recipe, but Penelope had different plans. She massacred all of this cake, save for a tiny sliver. She’s obsessed with this breakfast. Who would fight dessert for breakfast? I never do.