This is a fun coffee cake recipe... it's easy, doesn't require many ingredients, and it's done a little differently than your typical coffee cake. I remember making it for my husband many years ago as a breakfast treat. I recently made it for my kids, and they loved it, and were both asking when I would make it again. The cake batter is very basic, but the topping is the interesting part, and it gives you a buttery, gooey, delicious cake. It's comfort food, trust me! The recipe comes from one of my most-used cookbooks: From Amish and Mennonite Kitchens, by Phyllis Pellman Good and Rachel Thomas Pellman.
Here's what you need....
For the cake:
- 1 c. sugar
- 2 c. all-purpose flour
- 2 tsp. baking powder
- 1 tbsp. melted butter (Reserve the rest of the stick of butter for topping.)
- 1 c. milk
- 1 tsp. vanilla extract
For the topping:
- flour, brown sugar, cinnamon - no exact measurements needed
- butter (Use the remainder of the stick from the butter used above. Cut the remaining 7 tbsp. up into small chunks.)
Preheat oven to 350 degrees. Spray two 9" cake or pie pans with non-stick cooking spray and set aside.
Combine sugar, flour, and baking powder.
Add the melted butter, milk, and vanilla. Stir until well-blended.
Divide the batter between two, greased 9" pie or cake pans. The pans won't be filled all the way - the batter will just cover the bottoms.
Sprinkle tops first with flour:
Next, sprinkle brown sugar over top of the flour:
Then, sprinkle cinnamon over top of the brown sugar:
Lastly, push the chunks of butter into the batter. This makes holes and gets gooey as it bakes.
Bake at 350 degrees for 30 minutes.
Serve warm with coffee! Enjoy!
