Recipe: Mom’s Coffee Cake (easy enough to whip up on a weekend morning in time for breakfast!)

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!

025 (800x533)

our Christmas coffee cake

Coffee Cake
from Mom’s kitchen to yours (with just a slight adaptation from mine)
Makes one 9×13 pan

Topping:
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.

Cake:
1/2 C oil – I use coconut oil (just melt before using if it’s not already liquid) or olive oil.
2 eggs
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.

Serving Suggestion:

031 (800x533)Add hash browns (Nik’s specialty), soft poached eggs, apple cider, and milk and you have a lovely Christmas breakfast for a very pregnant woman!  (Or anyone else for that matter!)

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4 Responses to Recipe: Mom’s Coffee Cake (easy enough to whip up on a weekend morning in time for breakfast!)

  1. Joy says:

    So delicious! Question: do you think Almond Milk could be used?

    • Laura says:

      It sure is! I’ve never tried to substitute for milk before so I’m not sure but it seems like it might work just fine. Have you substituted almond milk for milk in other baking recipes before? It’s worth a try!

      • Joy says:

        I have! It’s what I always use for my whole-wheat pancake and whole-wheat waffle recipes and turns out great. Maybe I’ll give it a try 🙂 Will let you know the results!

  2. Pingback: What I Learned During My Two Internet Sabbaticals (one planned, one unplanned) | Salmon and Souvlaki

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