I was looking for something fun to make for breakfast after cleaning out the fridge on a Saturday morning. I decided I wanted to something cinnamon-y and I was trying to use up the creamer in the fridge without using too many of my remaining eggs. I was going to make my Sour Cream Pound Cake and put it in loaf pans which is still really tasty but it would use 4 of my 5 eggs so I would be done with baking for the day.
I searched and found
this recipe that I saved ages ago that was waiting to be made. I had all the ingredients and it only took one egg. Score!! It looked good and having everything in the house is a big plus.
I started by mixing the topping in a small bowl. I didn't know exactly how much room it would take up but I wanted something that was going to fit in the empty space in the dishwasher to ease clean up. It fit the topping well and fit in the dishwasher great! I added the dry ingredients and mixed them up
Then I added the butter to the mix.
I mixed with a fork smooshing all of the ingredients into the butter. It was pretty easy to do with just using the fork to push the mixture against the side of the bowl. It doesn't have to be perfect but the more uniform the mixture, the more uniform the topping on the coffee cake.
Next was time for the batter. I was trying to decide between doing it by hand and doing it in the mixer but I opted for the easy way with the mixer. I put the dry ingredients in the mixer and put the mixer on the slowest speed. Mine is pretty fast even on the slow setting so some of the flour came out but I used my hands to cover.
I added the stick of butter and mixed. The mixer did a great job of getting an even crumb through the mixture without too much effort.
I measured the coffee creamer and added the egg so that all the liquid ingredients would be ready to add together. I didn't even blend but you could easily mix them up quickly.
Then, I added the wet ingredients to the mixer and it mixed to the thick batter.
The recipe said to use a 9 x 13 pan so I took it out and greased it with the butter wrapper that I used in the recipe. This is a super easy and frugal step. If I use a whole stick of butter and don't have to grease anything, I fold it and put it in the baggie in the freezer. I have a huge package so that I can grease at any time now.
I added the batter to the pan and spread it around. As I was spreading, I was thinking that I didn't have enough batter for this big pan and next time I might have to use a smaller pan. (stay tuned for why that was wrong).
Then, I added the topping and spread it out across the whole thing. It was pretty even and pretty well mixed up.
Boy was I wrong about needing a smaller pan! This cake puffed up really big and I got to have a nice big coffee cake and filled the whole pan.
My family loved it and we all ate so much that it delayed lunch a little. It was that good!! Even though my son first said that he wouldn't eat it because he didn't like coffee. UGH! So then comes the reason why it is called coffee cake even though no one in our house drinks coffee. Here is one of the first slices that we took out of the pan when it was still hot.
It was amazing and gone by the next day. My son said that meant that I needed to make more. I told him that meant we ate too much :) It will be on the menu plan again soon and I hope that you add it to your list because it is amazingly simple and tasty. The best news is that it doesn't use brown sugar and only one egg so super easy to pull together with things around the house. Don't forget to check out
this recipe where I found it which promised that it was the best coffee cake and I can't disagree!
Cinnamon Coffee Cake
Ingredients
Cake
2 cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter
1 egg
¾ cup creamer (or milk and 2 teaspoons vanilla extract)
Topping
¼ cup all-purpose flour
⅔ cup white sugar
1 teaspoon ground cinnamon
¼ cup butter
Directions
Preheat oven to 350 degrees.
Grease 9×13 pan.
In a medium bowl mix topping dry ingredients ¼ cup of flour,
sugar, cinnamon. Add in butter. Use fork,
pastry blender or clean hand and mix together until it becomes coarse crumbles
and set aside.
In a large mixing bowl add flour, sugar, baking powder and
salt. Add butter and blend (can do by hand but I used mixer) and mix together
the mixture until it becomes coarse crumbles. In small measuring cup, measure
creamer. Add egg to creamer. Then, pour
the wet mix into the dry and blend. You will have a thick batter.
Spread batter into greased pan and top with crumble topping.
Bake for 25 – 30 minutes.
