The other night we had eggs and coffee cake for dinner. I made this coffee cake recipe, which is from one of my favorite cookbooks, Don't Panic, Dinner's in the Freezer. This coffee cake recipe makes two cakes. So, we ate one (and a few pieces of the other) for dinner, and I individually froze the others. It's nice to be able to pull a few pieces out for a quick breakfast, or afternoon snack. And my guys think it's the best coffee cake ever!
Classic Crumb Coffee Cake
2 cups flour
½ cup sugar
½ cup light brown sugar, packed
1½ t. cinnamon
2 sticks butter or margarine
2¼ cups flour
2¼ t. baking powder
½ t. salt
1¼ cups sugar
½ cup butter or margarine, softened
3 eggs
¾ cup milk
2 t. vanilla
Preheat oven to 350. Grease and flour two 9-inch round cake pans
(I use two 9-inch squares).
In medium bowl, mix flour, sugars and cinnamon until blended.
With pastry blender, work in butter until evenly distributed. Set side.
In another medium bowl, mix flour, baking powder and salt; set aside.
In large bowl, mix, at low speed, sugar and butter until blended, scraping bowl often.
Increase speed to medium and beat until well blended.
Reduce speed to low and add eggs one at a time, beating well after each addition.
Combine milk and vanilla and add alternately to mixture with flour.
Scrape bowl and pour batter into pans.
By hand, press crumb topping into very large chunks and evenly sprinkle over batter.
Bake cakes 40-45 minutes, until toothpick inserted n center comes out clean.
Cool on wire racks 15 minutes.
(To freeze: double wrap with plastic wrap and then place in freezer bag.
Can be frozen up to three months.)
.
2 cups flour
½ cup sugar
½ cup light brown sugar, packed
1½ t. cinnamon
2 sticks butter or margarine
2¼ cups flour
2¼ t. baking powder
½ t. salt
1¼ cups sugar
½ cup butter or margarine, softened
3 eggs
¾ cup milk
2 t. vanilla
Preheat oven to 350. Grease and flour two 9-inch round cake pans
(I use two 9-inch squares).
In medium bowl, mix flour, sugars and cinnamon until blended.
With pastry blender, work in butter until evenly distributed. Set side.
In another medium bowl, mix flour, baking powder and salt; set aside.
In large bowl, mix, at low speed, sugar and butter until blended, scraping bowl often.
Increase speed to medium and beat until well blended.
Reduce speed to low and add eggs one at a time, beating well after each addition.
Combine milk and vanilla and add alternately to mixture with flour.
Scrape bowl and pour batter into pans.
By hand, press crumb topping into very large chunks and evenly sprinkle over batter.
Bake cakes 40-45 minutes, until toothpick inserted n center comes out clean.
Cool on wire racks 15 minutes.
(To freeze: double wrap with plastic wrap and then place in freezer bag.
Can be frozen up to three months.)
.
5 comments:
This looks good. Thanks for sharing it.
MJ
We like to have breakfast for supper occasionally. I'm not sure that I have ever tried making a coffee cake though. Sounds good.
Breakfast for dinner is a staple around here! I will have to try this and tell you how it turns out. Thanks for all the good ideas!
I made this for my boyfriend's parents. It's absolutely amazing! Good thing it makes two cakes!! :D
I'm glad you enjoyed it. We haven't had this in a while -- I'll have to plan for some!
Post a Comment