Sunday, January 29, 2012

Coffee Cake Recipe

This Coffee Cake recipe is moist and amazing!

It's based on an old family recipe that has evolved with time. My mom used to make this for holidays, so it has good, comforting memories.  But it is also so easy to make, so I now make it for my family on request.

This post is also linked to my 30 Day Photography Challenge ~ Day 6/30.

This recipe can be made in the morning and cooked immediately.  But, for a no effort morning, I prepare it and refrigerate it overnight. It needs an additional 15 minutes in the oven when it's refrigerated, but it is awesome, easy, and moist.

 Coffee Cake Recipe

Makes 4-5servings.
Time to Complete:  40 minutes

For the Batter
¾ cup sugar
¼ cup soft margarine
1 egg
½ cup milk
½ tsp vanilla
1 ½ cups flour
2 tsp baking powder
½ tsp salt

For the Streusel
1 cup brown sugar, packed
4 Tbl flour
5 tsp cinnamon
4 Tbl butter, melted
1 cup chopped nuts (optional)

Prepare a square 9x9 pan with non-stick spray.
Mix sugar, butter, and egg on medium speed.  Then, stir in milk.
Blend dry items and stir into the batter.

Prepare the streusel by mixing those ingredients together in a separate bowl.

Stir by hand ½ streusel mixture into the batter, so it is mixed well.
Spread batter into prepared pan.
Sprinkle evenly with the remaining streusel.
Either bake immediately or refrigerate overnight.


Heat oven to 375 degrees.
Bake for 25 minutes or until toothpick is clean.
If the coffee cake was refrigerated overnight, bake for an additional 15 minutes, or until toothpick is clean.
*** This recipe can easily be doubled. When I do, I used a 9x13 inch pan and it fits perfectly.

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