Before I “cooked”, this is one of the things I cooked. I would get up in the morning with no plans and suddenly decide it was a coffee cake morning for everyone. So in 40 minutes, we had two hot out of the oven coffee cakes with what we always had on hand. (a double batch… why do one when you can do two in the same time). I did it so many times, I didn’t open the cookbook after a while.
The original recipe “Favorite Coffee Cake” is from our old favorite cookbook, the 1972 edition of Betty Crocker’s Cookbook. The main modification is the additional cinnamon plus oil for shortening.
I’m going with a 5 and you can’t talk me out of it. Maybe it’s a 4.5 but it will always be a 5 for me.
Nothin’ special here. Stuff you already have.
Preheat oven to 375 not convection. Spray a 9 inch baking pan with PAM or grease with butter.
In a small mixing bowl combine 1/3 cup brown sugar, 3 T cold butter, 1/4 cup flour and 1/2 t cinnamon. Cut the butter into the dry with a large fork until crumbly.
Mix the wet. 3/4 c milk, 1/4 c oil and 1 egg. Mix well.
In a large mixing bowl combine 1 1/2 cup AP flour, 1/4 cup sugar, 1 T baking powder, 3/4 t salt and 1/2 t cinnamon. Combine well then add the wet into the dry and mix until combined but do not over mix.
Pour into the prepared pan.
Top with the brown sugar mixture.
Bake until golden brown and a toothpick comes out clean. About 25 minutes. Try to let the coffee cake cool for 10 minutes before cutting.
December 31 2013