Let’s start the year with an old favorite. A tasty, quick, no planning needed coffee cake that any dad can do. Dads can cook too.
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 at the same time). I did it so many times, and 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.
Rating
I’m going with a 4, and you can’t talk me out of it. Maybe it’s a 4.5, but it will always be a 5 for me.
Nothing 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 one 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 overmix.
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.
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Favorite Cinnamon Streusel Coffee Cake aka Daddy Coffee Cake
Ingredients
Topping
- 1/3 cup brown sugar
- 1/4 cup AP flour
- 3 tablespoons butter - cold
- 1/2 teaspoon cinnamon
Wet
- 3/4 cup milk
- 1/4 cup oil
- 1 egg
Dry
- 1 1/2 cup AP flour
- 1/4 cup white sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
- 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 one 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 overmix.
- 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.
Have a question or something not clear? Ask in the comments.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Kathy
I learned to cook and bake with this cookbook, and today have the original copy. I would often get up early on Sunday and make this coffee cake for breakfast before church. My Dad loved sweets and put this near the top of his list of favorites. Making this recipe tomorrow as muffins!
Dan Mikesell AKA DrDan
Hi Kathy,
Welcome to the blog.
This is a “memory” recipe for me too. I must have done it 50 times. I made two of these just for a treat for the kids. Never for a reason, just because. Lot’s of memories.
Thanks for the note and rating.
Dan
Pc
Love this! It’s the exact one my dad used to make when I was little :)
DrDan
Welcome to the blog.
I had this recipe memorized for years. If I got home from the hospital at the right time, I could make two of these in a semidark kitchen and not wake anybody.
Thanks for the note and memory.
Dan
Rachel
Thanks for posting i too grew up eating and learning from this cookbook and this was such a treat to come down on cold winter morning before school and mom would have warm coffee cake but she did ours as I do in a cast iron skillet and wow the perfect coffee cake forever to my family
DrDan
Hi Rachel,
I do love that cookbook. I broke down last year and eBayed a new copy and retired the old one to a place of honor on the shelf. I always did a double batch so the kids could have some the next day.
My new favorite is https://www.101cookingfortwo.com/cinnamon-roll-cake/ which doesn’t dry as much as this one tends to but that may be all the butter in it.
Thanks for the note and trip down memory lane.
Dan
Anne Endres
I have this cookbook and make this coffee cake all the time. The trick is not to over cook it! It has been a family favorite for 2 generations now! Love that you think it is a 5 because I agree!
Tracey
Hi, Dan. Long time lurker first time poster. First, I want to say that, that Betty Crocker cookbook looks like my first Betty that was handed down to me by my grandparents who were both chefs, but would say they were “cooks”. Right down to the coffee cake and your right the toothpick or wisp from a broom (when a toothpick wasn’t around) that I saw my grandparents do many a time is perfect for testing! I read where some thought it was dry… the trick (imho) testing before the toothpick comes out clean ;)
Your Apple Pie Bread is delish! Look forward to swapping some recipes if you don’t mind.
Tracey
PS… Tried to leave you 5 stars but the powers that may be wouldn’t let me. Darn technology.
DrDan
Hi Tracey,
Thanks for the notes and comments. I don’t know why the rating didn’t work but it’s a plug-in and sometimes acts up a bit.
As for recipe swapping, I’m open to requests but my good stuff is already on the blog. It is getting hard to find something I want publish so if you have a recipe or a request, let me know.
DrDan
Peg
I add pudding. Very moist indeed
jULIA
I tried the coffee cake this morning, I only had liquid egg whites on hand, so I used them in stead of the 1 egg. The “cake” part was very dry and “cakey”. Do you think it would be more moist with an egg, or should I add something else to the dry ingredients next time to moisten it?
Thank you!
DrDan
The egg could be a contributing factor but this is very easy to dry from over cooking. Practice up on the toothpick test. It is somewhat like a biscuit so leftovers dry rapidly.
DrDan
Britt J
Just made this! Very yummy. Though maybe a little dry.. Not sure what the reasoning behind that is.
jeff
I love to add some butter to the top of my warm piece. It soaks in and takes away any dryness. Not the healthy option, but hey, your not eating this if you were looking for something healthy!
Chris
That book has a little wear…are you sure it’s 1972 and not 1872? ha ha
Happy New Year! I look forward to Cooking For Two in 2013.