You will be the hero of brunch for whipping up this light and crumbly flop coffee cake, topped with a decadent cinnamon crumble. Using only common pantry ingredients, it only takes about 5 minutes of hands on prep, and then 20 minutes in the oven!
Lately, my son has been sleeping in. I think he’s going through a growth spurt. It’s awesome on the weekends, but a bit of a struggle on the weekdays. He takes after his mama and cannot be bothered when he’s sleeping.
Last Saturday, I woke up at 8am to the sound of silence. I tiptoed into my son’s room, and he was snoozing away. I stared at him like he was some alien transplant that looked like my son, then snuck back out of the room. It’s so rare that I get to get a jump start on weekend breakfast, so I hurried downstairs to do just that. I wandered around the kitchen a bit, then dug this recipe out of the recipe book my Mom made me when i got married.
This recipe is a family recipe, passed down by my Mom. When I started this blog, I intended to use it as a place to document the best of our family recipes, and I’ve been able to do just that. My Grandma Clara’s freezer corn and mayo-free coleslaw have really struck a cord with readers, and my father-in-law’s barbecued shrimp recipe is the most popular recipe on my site.
I’ve made fancier coffee cakes, with more ingredients. Blueberry, streusel, with buttermilk and with nuts. But, I keep coming back to this recipe, which was always the star of our family brunches. You’ll love how easy this recipe is. All of the ingredients are quite literally in your pantry right now (unless you’re out of butter or sugar, then get thee to the store!) It takes about 5 minutes to get the ingredients mixed and in the oven. Twenty minutes later, you have a cake that is light, fluffy and crumbly at the same time. The topping alternates between crunchy and gooey cinnamon goodness.
When my husband and son woke up, and my husband got over how good the house smelled, we all stood around the stove top and ate the finished coffee cake with forks. I wish I was kidding. We’re fancy people around here.Print
You will be the hero of brunch for whipping up this light and crumbly coffee cake, topped with a decadent cinnamon crumble. Even better, it only takes about 5 minutes of hands on prep, and then 20 minutes in the oven!
- 1 cup sugar
- 1 egg
- 1/2 cup butter, softened
- 1 cup milk (I use 1 or 2%, my Mom uses skim, all turn out fine)
- 2 and 1/4 cup flour
- 2 tbsp baking powder
- 4 tbsp butter, sliced into 12 small pieces
- 1/2 cup brown sugar
- 1/2 tbsp cinnamon
- Preheat oven to 350 degrees.
- Mix sugar, egg, butter, milk, flour and baking powder together in a large mixing bowl. This will make a very stiff batter.
- Pour the batter into a lightly greased 9×13” baking pan. I use pyrex.
- Sprinkle the top of the batter with brown sugar, and then with cinnamon. I typically eyeball the cinnamon, so you can adjust the amount to your tastes.
- Dot the top of the cake with the butter pieces. Spread evenly.
- Bake at 350 degrees for 20-25 minutes.
- Serving Size: 12