May 4, 2009
i love coffee cake. love, love, love, love it.
and when it comes to coffee cake, i am a conservative.
this is my most favorite kind. no bells and whistles.
just old-fashioned cinnamon streusel.
you really can't top that. it's untouchable.
sometimes it's best not to mix fruit with pleasure.
i also love when a recipe calls for baking powder.
i get to use that delightful container with the handy leveling-ledge.
and i'm crazy about the clabber girl name. so cute.
does anybody else feel this way?
the cake stuff.
1 1/2 c. sifted all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
3/4 c. sugar
1/3 c. melted butter
1/2 c. milk
1 tsp. vanilla
the topping stuff.
1/2 c. brown sugar
1/2 c. sifted all-purpose flour
1/4 c. butter, room temp
1 tsp. cinnamon
1. combine topping ingredients, blend with fork until crumbly.
2. sift flour with baking powder (hooray!) and salt into a bowl.
3. in mixing bowl, beat together beaten egg, sugar, & melted butter.
add milk and vanilla. stir in flour mixture and mix well.
4. pour batter into greased and floured 8" or 9" cake pan. sprinkle
topping crumb mixture evenly over batter.
5. bake at 375 for 25 to 30 minutes. partially cool in pan on wire rack.
enjoy with your morning coffee or a glass of milk.
or break out the dainty forks and throw yourself a tea party.
or just stand at the sink and wolf down a handful of cake
before you do the dishes, like me. while you're wolfing,
notice that your nails have a good 2 weeks of chipping on them.
that's how true coffee cake connoisseurs roll.


Dani said...

thanks for sharing! looks like i'll be whipping up a batch for breakfast in the morning!

Kelli said...

This sounds so yummy. I do like the little edge to level off the baker powder.

marta said...

mmmm. thank you, thank you. i have a feeling dan will be over the moon about this. and yes, i love baking powder too, i didn't realize it til you so eloquently wrote about it. amen.

enjoy your cake.
i'm so saving this recipe.

Christina said...

I do get such a kick out of the little leveller in my baking powder can. I even choose which kind of measuring spoon I'm going to use with my handy baking powder based on which one makes the best results. ; ) I'm thinking I'll make this outrageously soon. And I'm thinking I'll be doing my own version of the sink-wolf-strategy.

Judy said...

I use Clabber Girl too. I was just telling Julie H. about the baking powder with the red, white, & blue label. I am looking for an aluminum free BP. Does anyone know of one?

Hannah Barnes said...

Hiya, I have to say that coffee cake is never my first go-to for cake but cinnamon streusel coffee cake?! That sounds amazing!!
It's funny that you should say you like it when you come across a recipe that calls for baking powder - almost all the British cake recipes I use contain baking powder - the American equivalent seems to be baking soda, right?!
Sadly, our baking powder does not come in tins anywhere near as exciting as your clabber girl ones - they're brilliant! I have baking powder tin envy now...

Emily said...

Yum! What a delicious recipe, I'm thinking this might be breakfast this weekend.... -e

pve design said...

I like coffee cake.
I cannot tell a lie.
I hate chipped polish.
I still cannot tell a lie.



about this blog

Hello, I'm Summer. A people-loving introvert whose hope and life is in Jesus. His promises are my passion and my ministry is homelife. This blog is a place for me to write about everyday things. Especially food. My favorite thing to do is sit around a table, lingering over a long meal with good conversation. I live with my husband and our 2 littles. We like blizzards, thrifting, grammar, guacamole, cheerful hearts, nice manners, good movies, and making simple, real, nutrient-dense food.

"If Christ be anything, He must be everything."
-C.H. Spurgeon

old posts