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?
Cinnamon Coffee Cake
1 cup Butter (2 sticks)
1 1/2 cup Sugar
1/2 cup Sour Cream
1 cup Buttermilk
1 teaspoon Vanilla
3 cups Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
a pinch or two of Nutmeg (maybe 1/4 teaspoon)
1 cup flour
1/2 cup Sugar
1/2 cup Brown Sugar
2 teaspoons Cinnamon
1 stick Butter
Mix together flour, sugar, brown sugar, and cinnamon, then cut in butter with a pastry cutter until it is the consistency of oatmeal.
Preheat oven to 350 degrees.
-With mixer cream butter, and sugar together, add in sour cream beat until smooth.
-In separate bowl add 3 eggs, buttermilk and beat, then add in vanilla.
-Measure out flour add baking powder, 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.
-Bake at 350 degrees for 40 to 50 minutes or until a tooth pick poked in the middle comes out clean.
NOTE: You can also sprinkle 1 cup of fresh or frozen blueberries in middle. When I used frozen berries it took my cake 1 hour to bake.
Have a great weekend! Hope you enjoy!