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Cinnamon Coffeecake

Heidi Shenk "recipe"

Some weekends I can feel the chill that surrounds me outside of the covers. I don't want to move or get out of bed and would prefer that a cup of coffee magically appears in front of me. And if I try hard enough, I can almost smell the cinnamon wafting up the stairs from the oven like it did when I was a kid and my mom was making coffeecake for breakfast. Then reality hits.

1) I am going to have to get out of bed at some point and face the treacherous task of putting bare feet to cold wood floor planks, all while cursing the fact that I left my slippers just a tad bit too far away from the bed the night before.

2) My mom is 10 hours away in Indiana and the coffeecake isn't going to bake by itself. That cinnamon smell was only a dream I was waking from as the cat was punching me in the mouth with his paw, begging for his breakfast.

Thankfully, there is hope. It just so happens that the cinnamon coffeecake that I'm talking about takes literally five minutes to whip up and get into the oven. And when all is said and done, it tastes just like I remember as a kid. Maybe I had to trade getting out of bed for a tasty morsel for breakfast, but it is most definitely worth it and makes for the perfect start of my day.

Cinnamon Coffeecake

1 1/2 cups of flour
3 teaspoons of baking powder
1/4 teaspoon of salt
3/4 cup of sugar
1/4 cup melted butter
1 egg
3/4 cup of milk

2 Tablespoons melted butter
2 Tablespoons flour
1/2 cup of brown sugar
2 teaspoons of cinnamon

Preheat oven to 375. Mix the topping ingredients in a small bowl and set aside. In a large bowl, mix dry ingredients to make the batter. Add melted butter. Mix in the egg and milk. Grease a square baking pan with butter or cooking spray. Using a spatula, layer half of the batter on the bottom of the baking pan. Sprinkle half of the topping over the batter. Repeat with the other half of the batter and topping. Bake at 375 for about 25-30 minutes, until golden brown on top and a toothpick comes out clean in the center.

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