Monday, May 6, 2019

This could possibly be the easiest and best Coffee cake recipe in the world.

Another one from the war chest, this recipe is the result of many attempts to make to most delicious coffeecake with the perfect sweetness-to-bready cake ratio. The icing on top leaves a ton of room for customization - want it more buttery? just use more butter! More citrus flavor? Use some freshly squeezed lemon or orange juice in the icing. I've done it all and everything works for this cake.


Now that the weather is trying to cool off I am starting to bake more.
One of my favorite recipes is this coffeecake (I don't remember where I got this recipe but I know that my copy is falling apart and I better post this while I still have it written down somewhere):

Ingredients: •Topping:•1/2 cup brown sugar•1/4 cup sifted all-purpose flour•1/4 cup butter•1 teaspoon cinnamon
- these are just estimates, I usually just throw these together by feel.
•Cake:•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
Preparation: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 350° 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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