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 9x12 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 9x13 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 9x13 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!).
Streusel Topping
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.