Sunday Morning Coffee Cake

"From TOH magazine. It sounds a lot like the Bisquick coffeecake I love but without using Bisquick (which I don't like to bake with). Cooking time includes 10 minutes cooling time. Note: I find the vanilla flavor to be a bit strong and makes it a bit too sweet for my taste. I don't think I'll use it in future, but I'll leave it in as optional for those who might like their coffee cake a bit more sweet than cinnamony."
 
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photo by Sarrah K. photo by Sarrah K.
photo by Sarrah K.
photo by Sarrah K. photo by Sarrah K.
photo by sarab_13000255 photo by sarab_13000255
photo by CookingONTheSide photo by CookingONTheSide
photo by CookingONTheSide photo by CookingONTheSide
Ready In:
1hr
Ingredients:
12
Serves:
9
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ingredients

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directions

  • Preheat oven to 350* F. Grease an 8 inch square baking dish.
  • In a small mixing bowl, beat butter, sugar, and salt until crumbly. Add egg, milk, and vanilla; mix well. Combine flour and baking powder; add to butter mixture. Pour into baking dish.
  • To make topping, combine sugar, flour and cinnamon in a small bowl and cut the butter into the mixture until crumbly. Sprinkle over batter.
  • Bake at 350* F for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minues. Serve warm or cooled as desired.

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Reviews

  1. Excellent coffee cake! I loved it. I took your advice on the vanilla and replaced it with almond oil. Wow it was so good! This was perfect for our Sunday brunch. I don't like cooking with Bisquick either because it usually ends up heavy. I sprinkled a little bit of brown sugar over the top. Made and Reviewed for Comfort Cafe - Java Jolt - Thanks! :)
     
  2. This is a light and moist coffee cake with wonderful cinnamon flavor! I thought the amount of vanilla and topping was just right for our tastes. I like a cinnamon and vanilla flavor! This was simple and delicious. Thanks for sharing.
     
  3. I also love a Bisquick coffee cake (any coffee cake!) but I thought it would be nice to try this one instead. This is very light (a little fragile at first, but firms up when completely cooled), but could use some more topping (maybe a little brown sugar would stretch out the topping). My husband is starting on his second piece! Thanks H-ko for posting. Roxygirl
     
  4. This was delicious! (We did not add the vanilla extract.) We did add 1/4 cup brown sugar to the topping. The topping melted into the cake and it became marbleized goodness. :) After 25 min in the oven, I tested to see if it was done. When the knife came out gooey I let it cook another 5 min. After 30 min in the oven it still came out gooey, but I then realized the "cake" part was cooked so I took it out and allowed it to cool. It was perfect! We will definitely be making this one again - and soon!
     
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