Coffee cake stands as perfect breakfast

Coffee cake stands as perfect breakfast All photos by: Hannah Conn '23

While it may not be the most healthy breakfast option, coffee cake is a perfect addition to your breakfast menu. Enjoying soft cake mixed with cinnamon filling and crumble on top is quite the way to start your day. This recipe is easy to follow, leading to a delicious breakfast choice that can be stored for up to a week.

Ingredients:

Cake: 1 stick butter softened, 3/4 cup sugar, 1 teaspoon vanilla, one egg, 2 cups flour, 2 teaspoon baking powder, 1/8 teaspoon salt and 3/4 cup milk.

Filling: 3 tablespoons butter softened, 1 tablespoon cinnamon, 1/2 cup flour and 1/2 cup packed brown sugar.

Topping: 5 tablespoon butter softened, 3/4 cup flour, 1/2 cup packed brown sugar and one tablespoon cinnamon.

Start by preheating the oven to 350F

In a bowl, with a hand mixer, cream together the butter and sugar. Add the vanilla and egg next while mixing in with other ingredients.

If you do not have access to a hand mixer, stand mixers work just as well.

In a separate bowl, mix together the flour, baking powder and salt. Add half of the mixture to the mixer and when mostly combined, add the milk. Once the milk is mostly incorporated, add the rest of the flour.

These pictures indicate what the mixture should look like after adding in the first half of flour, the milk and the rest of the flour respectfully.

To make filling in a small bowl, pinch together the softened butter, flour, sugar and cinnamon until soft crumbs form.

To make topping add the butter, flour, brown sugar and cinnamon to a food processor and pulse until coarse crumbs form.

The best way to create larger, coarse crumbs is to set the food processor on pulse for a few moments.

However, if you do not have a food processor you can mix the topping by hand with a spoon then crumble it with your hands.

Grease a 9x9 inch baking pan. Pour in half of cake batter, and spread to all four corners. Sprinkle the filling over top then pour in remaining cake batter. Spread carefully across the top, disturbing the filling layer as little as possible. Sprinkle the topping over the top and press lightly so it covers the entire area.

Bake in a preheated oven for 45-50 minutes, until a toothpick inserted comes out clean. Cool to warm on a wire rack before serving.

There are no downsides to this dish, it is perfectly versatile and can be paired with breakfast foods and drinks, desserts after dinner, or can be used to satisfy mid-day cravings.

Appreciate

Credits:

Hannah Conn