Friday, February 18, 2011

Aunt Anne's Coffee Cake

This simple but tastey cake comes together quickly.  I found it on Allrecipes it was originally submitted by Mary - so hats off to Mary.  I changed it up a bit so here's what I made.....


2 C AP Flour
3/4 C White Sugar
2 Teas Baking Powder
1/2 Teas Salt
1/2 C Butter room temp
1 Egg room temp
3/4 C Milk, or as needed
1 1/2 Teas Vanilla
Streusel Topping

2/3 C Brown Sugar
1.3 C White Sugar
1/3 C Butter Room Temp
Cinnamon & Nutmeg to your taste
1/4 C AP Flour
1/2 C Chopped Pecans (or any nuts or no nuts)

Directions - 

1 - Preheat oven to 350.  Grease and flour a 9x13x2 pan.  Make streusel topping - combine all the ingredients, but the nuts, in a medium bowl cutting in the butter until mixture resembles coarse crumbs and is well combined.  Mix the nuts into crumb mixture.

2 - In a large bowl, combine the first four ingredients.  Cut the butter into this mixture until it resembles course crumbs.  Crack the egg into a cup measure then add milk to make 1 Cup.  Stir in Vanilla.  Pour into crumb mixture and mix until just moistened.  ( I actually added the ingredients into the bowl of my stand mixer adding as directed and it did just fine).  This is a thick batter so you will have to spread it into the pan evenly.

3 - Put into oven and bake about 12 mins - at this point open he door and sprinkle the streusel over the top, bake for another 15 to 20 mins checking towards the end of time with a toothpick in the center to come out clean.  Allow to cool before cutting.

1 comment:

  1. I've found that coffee cakes freeze beautifully. (Was this obvious to everyone but me?) Since I've got freezer space I make three or four at a time in those foil pans - with lids - and freeze them when cooled. They make great, quick breakfasts and company's-coming snacks.