Coffee cake that dreams are made of
My sweetie was coming to town, and I wanted to make him something nice to eat when he got here. (This is also the reason there haven’t been any posts in a while — sorry about that!) I figured that we’d be able to eat this coffee cake for breakfast too, because it keeps pretty well and goes great with a glass of milk and maybe some raspberries. Was I right? Of course. Now, this recipe is nothing new to me. Coffee cake from Betty Crocker is something that everyone should know how to make, because it takes about ten minutes to whip up and another 25 to bake — I had an hour to kill and I made this and cleaned up and still left to pick him up at the airport on time.
1/3 C brown sugar, packed
1/4 C flour
1/2 tsp cinnamon
3 tbsp firm butter
Preheat oven to 375°, and grease square 9″ by 9″ pan. Mix all these guys together. If you melt the butter, it’s a lot harder to spread this over the rest of the batter, so start firm. I mash the butter up with a fork or a pastry blender, and then add the flour and continue until you have a crumbly mixture. Set aside.
1.5 C flour
3/4 C sugar
2.5 tsp baking powder
1/4 tsp salt
1/4 C oil
3/4 C milk
Mix all ingredients until smooth by beating for 30 seconds with a spoon. Pour into pan, cover with crumbled topping, bake 25 to 30 minutes. Make sure to test with a toothpick so that the middle isn’t gummy — waiting until the topping is a deep gold is a good idea.
Serves 9 to 12. Adapted from Betty Crocker.