Cinnamon Coffee Cake

Good Friday Morning to you!  How are you? Ready for the weekend?  I am!  I want to share another breakfast/coffee type cake with you today.  What is it with my muffin and coffee cake obsession lately?  I need to break out of this rut and make some scones soon!  I guess if one is going to be in a rut, a coffee cake rut is a good one to be in….wouldn’t you say?

I took my mom’s blueberry coffee cake recipe and tweeked it…just a little mom, not that there was anything wrong with your recipe..I just can’t leave well enough alone!

Last weekend we had a house full of kids.  I knew it was going to be one of those mornings that everyone would be getting up at different times.  I usually make a big breakfast on Saturday mornings, but I just wasn’t feeling like being in the kitchen all morning cooking in shifts as children decided to wander in.  So I whipped up this coffee cake , set it out on the counter with some paper plates, forks, and a jug of orange juice; and went  about my business!

 

So here is how it goes…One of these mornings, real soon, you might want to whip yourself up one of these!

 


I’m a sucker for crumble topping. This one is a keeper. You will use all of it for this cake, but if you want to make double it freezes great, and it always ready for pie, muffins, scones or whatever your heart desires crumble topping on.

Mix together 1 cup Flour, 1/2 cup Sugar, 1/2 cup Brown Sugar, 2 teaspoons Cinnamon, then cut in 1 stick Butter with a pastry cutter until the consistency of oatmeal.

 

Next mix cake batter together.  With mixer cream 1 cup Butter, 1 1/2 cups Sugar together, add in 1/2 cup Sour Cream beat until smooth.  In separate bowl add 3 eggs, 1 cup Buttermilk and beat, then add in 1 teaspoon Vanilla. Measure out 3 cups Flour add 2 teaspoons Baking Powder, 1/2 teaspoon Salt, and a pinch or two of Nutmeg.  Alternate adding dry and wet ingredients to butter mixture until just combined, do not over mix.

 

 

Grease 9×13 baking pan, spread half of the batter in pan, sprinkle with one cup of crumble top, dob the other half of the batter over top.

Spread batter around as best you can, it doesn’t have to be perfect, because you’re going to cover it with the rest of the crumb topping.  Using the remaining crumble top cover the the second layer of batter.  Bake at 350 degrees for 40-50 minutes, or until toothpick stuck in middle of cake comes out clean.

 

 

This cake was GONE! Like ain’t no mo, it all got eaten! Like, Mom you need to make that again, GONE! What they didn’t eat for breakfast they ate after lunch, but by 2pm there was nary a crumb left.

 

 


It was so popular I made another one three days later, but this time I sprinkled a cup of  blueberries in the middle with the crumble, it took a few minutes longer to bake, but this cake also disappeared.  Maybe I should call this the disappearing coffee cake!

 

What do you make when you have friends over for breakfast?

 

 

 

 

Have a great weekend!  Hope you enjoy!

Sheila

 

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Comments

  1. 1
    Lisa :

    Ooohhh I LOVE breakfast sweets! I will have to try this soon!
    Lisa recently posted..Mexican SkilletMy Profile

  2. 2

    So I just poured a cup of coffee and sit down and read this…. No fair, I want some! 🙂 Looks so delish Sheila ~~> As always!
    Kim | At Home With Kim recently posted..Made To Crave Summer Book Club ~ Week #4My Profile

  3. 3

    YUM. This looks soooo moist and delicious. Perfect with a cup of coffee in the morning…in anytime of day for that matter!
    Nancy @ CouponClippingCook recently posted..Peach Berry and Cream SmoothieMy Profile

    • 3.1
      Sheila :

      Nancy, you have no idea how moist! Hope you are able to give it a try. Thanks so much for stopping by E2g! Sheila

  4. 4

    I try to think ahead and make something special. This looks fabulous! Lucky family – no wonder they wanted another one 🙂

    • 4.1
      Sheila :

      Thanks Sandy! This also makes a great late night snack for those boys who never stop eating! Hope you are enjoying your family this Summer! Much love, Sheila

  5. 5

    I can’t remember the last time we invited friends over for breakfast but thanks for the kick up the backside because it’s a great idea! This is a perfect coffee cake and there wouldn’t be a crumb left here either. I love both the first one and the one with the blueberry in it.

  6. 6

    I love a good crumb cake and I have some blueberries that need to be used up. I know what I’m making!
    Kelley {mountain mama cooks} recently posted..Zucchini Sandwich CookiesMy Profile

  7. 7
    Lisa :

    This is the first thing I have made from you blog. Does the moistness come from the sour cream? Because…man…. it’s heavenly moist. I must learn to be liberal when using the crumb in the middle, and may cut a knife through next time to get it more sporadic.
    I love it. Next on my list? Oatmeal breakfast muffins. Thank you 🙂 When I like a blog, I use it as my menu planner for weeks. I will be visiting often.

    • 7.1
      Sheila :

      I think it is the sour cream and the butter from the crumb in the middle. This cake is a favorite of kids for breakfast after sleepovers! Thanks for taking the time to comment! I hope you enjoy all you try:) xoxo Sheila