With the last of the winter chill in the air this weekend, I wanted to bake something warm and gooey for our Saturday brunch that would pair perfectly with our Texas pecan coffee. The most natural fit was a coffee cake. This delicious recipe is super simple using ingredients you may already have in your pantry. It turns out great every time!
– 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.
If you want something with a little more flair to it – try The Pioneer Woman’s recipe. It sounds divine and is one coffee cake I plan to bake next!