Can you say comfort food? I don’t know about you, but I LOVE the smell of anything cinnamon baking in the oven. It’s such a warm, homey smell. Your home will be filled with that very aroma with today’s recipe. This is a traditional coffee cake recipe that Mom always made when I was growing up. I just made some over the weekend and thought I would share. It is all made from scratch, but it is quick and very simple to make!
***Tip #1: I used all organic ingredients, and because shortening is a trans fat that is bad for you, I personally used a different kind of shortening called “Spectrum Organic All Vegetable Shortening”. It doesn’t affect the taste of the cake.
- 3 cups all purpose flour
- 1 1/2 cups sugar
- 5 tsp. baking powder
- 1 1/2 tsp. salt
- 1/2 cup shortening (see not above for a healthier organic version I use)
- 1 1/2 cup milk
- 2 eggs
- Topping (see below for how to make)
I heat the oven at a temp between 350 and 375 degrees F. Spray the bottom of a 13×9 inch baking pan with nonstick cooking spray (can also grease with shortening). Put all of the above ingredients in a pan (minus the topping) and blend together. (Tip #2– I tend to mix the dry ingredients first, before adding the wet ingredients and beating.) Beat vigorously until just combined. Tip #3 :I do not use a mixer- I do all of my mixing by hand with a wooden spoon :). I think these two tips make for a more tender, moist cake. Spread batter evenly into pan.
- 2/3-3/4 cup brown sugar, packed
- 1/2-3/4 cup all purpose flour
- 1-1.5 tsp. cinnamon
- 6 Tablespoons firm butter
Mix all of the dry topping ingredients together and then cut in the butter with a pastry blender. Or…you can do like I did and break up the butter with your hands as you work in the dry ingredients. After mixed, sprinkle the topping evenly over the cake batter. Bake for 25-30 min. or until a toothpick inserted near middle comes out without dough on it.
Tip # 5: Coffee cake is not so good dry. Make sure to watch your oven. I start checking the cake 15 min. in to baking and check it frequently (every 2-3 minutes) until it is done (meaning not doughy), but with moist crumbs. Sometimes you can’t go 100% by the baking times stated for the best results.
Variations: You can do different things with the Streusel topping. Try pouring half the batter in the pan, sprinkling some streusel on top, covering it with the other half of the cake batter, and then topping the cake with the remaining streusel. You can also cut through the batter with a knife (after pouring the topping on top of cake) to have the flavor marbled throughout. Also- Mom used to make this same coffee cake with blueberries in it. Just mix your blueberries in a bowl with 1/2 cup extra flour and then add to cake batter before spreading in pan. It is super yummy with blueberries in it too 🙂
If you try it , let me know what you think! ~Rebekah