Coffee Cake yum

So my startings of baking has begun.

Yesterday, for Family Dindin, I whipped up a quick coffee cake recipe before going down for my nap.

I doctored the super simple coffee cake recipe off a site called Vintage Victuals and I have to say that I’m rather impressed. Even Dad enjoyed it, especially with his coffee. It wasn’t too sweet, the topping changes I made gave a really nice crispy crust on top of the not-too-sweet cake.

Translation: I was tired and screwing up badly, so I just wanted to get the cake into the oven. I ended up grabbing random things out of the pantry and a leftover stash of bagged graham cracker crumb-crust from freezer to change up the crumble mixture a smidge.

The original recipe for Buttermilk Coffee Cake makes a 9×13″ cake. Since The Hubbs was down with The Plague(tm) and didn’t want to go over for dindin, I divided the batter into 2 – 9×9″ square pans so I could bring a small cake for the family and leave one at home for us (really, him).

And just so everyone’s aware: The cake is awesome cooled, but still a little warm from the oven, topped with ice cream so it gets all melty ^_^

———————————————
Super Easy Coffee Cake

For the cake:
2 1/2 cups all-purpose flour
1/2 cup dark brown sugar
1 cup sugar
1 tsp salt
1 tsp baking soda
1 cup chopped walnuts
3/4 cup vegetable oil

1 egg, lightly beaten
1 1/4 cup sour milk (1 1/4 cup milk + 1 1/4 tsp vinegar)
1 tsp vanilla

For the topping:
3/4 cup graham crumb topping ***
1/2 cup chopped walnuts
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees.
Grease a 9×13 inch baking pan or two 9×9″ square pans and set aside.

In a medium bowl, mix flour, sugar, salt, baking soda and oil until there are no lumps.

Add the egg, sourmilk, vanilla, chopped walnuts and whisk until smooth. Spread your batter evenly into prepared pan(s).

In a small bowl, combine the graham crumb mixture with the nuts, cinnamon, and nutmeg. Sprinkle this mixture evenly over the batter.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

*** My version of the crumb topping ***
In my freezer, I have the remains of an over-zealously made batch of graham crumb crust from a certain cheesecake expedition. I find having the frozen crumb mixture to be awesome because I despise having to cut butter into recipes and this was easy enough to just take out what I needed and add spices and nuts as required.

In case you don’t have a recipe for a regular old graham cracker crust:

1 1/3 cups Graham Crumbs
1/4 cup sugar
1/3 cup melted butter

Combine all ingredients thoroughly, let cool if butter is still warm, then stick in a ziplock bag and throw into freezer for future use.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s