Here’s another one of my mother’s recipes (just like the rhubarb crisp) and it’s a quick and easy recipe that’s delicious enough even for Christmas morning! (Seriously, it’s what we had for Christmas morning, 2012!) If I think far enough ahead, I mix the wet ingredients, the dry ingredients, and the topping the night before. Then in the morning, all I have to do is combine the wet and dry, put in the pan, cover with the topping, and bake. That can be done even when still half-asleep!
our Christmas coffee cake
from Mom’s kitchen to yours (with just a slight adaptation from mine)
Makes one 9×13 pan
2 T melted butter
2 T flour (white or whole wheat)
1/2 C packed brown sugar
2 tsp cinnamon
scant 1/4 tsp salt
Stir well until thoroughly combined.
1 C finely chopped nuts – I like either pecan or walnut.
Stir thoroughly into the flour/sugar mixture. Set aside.
1/2 C oil – I use coconut oil (just melt before using if it’s not already liquid) or olive oil.
1 C milk – Whole milk is best.
Beat together well.
3 C flour – A combination of half whole-wheat and half unbleached all-purpose is delicious.
3/4 C granulated sugar
4 tsp baking powder
1/2 tsp salt
Whisk together in a separate bowl. Stir the dry ingredients into the wet ingredients until just combined. Spread evenly into a greased 9×13 pan. The batter will be very thick. Cover with the topping. Bake at 375 for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Serve warm or cold at any hour of day or night. Enjoy!
P.S. Although the best part of the cake, the topping is also quite crumbly and falls off easily. This makes washing the pan the best part of the cake because you get to eat all the topping that fell off. But it does make for messy eating, particularly at parties. I recommend sitting while eating it.