Posts Tagged ‘cinnamon’

Have you ever had one of those mornings where there’s nothing remotely resembling breakfast food in the house and you start getting creative? I’m forced to do this occasionally, usually as a result of laziness and grocery-shopping procrastination…when all that’s left are condiments and canned goods.

So, I turn to the old standards: pantry and baking stuff. I Google “coffee cake”. I have flour, milk, butter, a couple of eggs, the usual baking stuff. My search results all include fruits or sour cream or some other ingredient that I don’t have on hand. Hmm. Next, I Google “cinnamon coffee cake” thinking if the main ingredient is cinnamon, I stand a chance.  And I find this gem of a recipe.

I made it this morning and it was awesome! I love it when my husband wakes up, also knowing that we don’t have breakfast fixings, walks into the kitchen, sees and smells my masterpiece and says: “How did you make that?!?” I respond: “Just something I whipped up.” …and think “You are one lucky man and don’t you forget it. This could have been mustard and canned peas.”

Ok, so maybe I said it out loud.

Just kidding. 🙂

I’m including the full recipe below:

Cook Time: 30 minutes

Total Time: 30 minutes



  • 1/2 cup brown sugar
  • 1/4 cup sifted all-purpose flour (sift before measuring)
  • 1/4 cup butter, room temperature
  • 1 teaspoon cinnamon


  • 1 1/2 cups sifted all-purpose flour (sift before measuring)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 3/4 cup sugar
  • 1/3 cup melted butter
  • 1/2 cup milk
  • 1 teaspoon vanilla extract


Topping. In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.

Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm.

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