Raise your hand if you love coffee cake! I’m betting that like me, you can’t resist a piece of such scrumptious deliciousness when it comes your way. I’ve had this recipe on an old recipe card knocking around my pantry for ages and my family loves it when I whip it out and whip up one of these in no time at all.
This recipe makes a small 8 x 8 pan but it is chock full of crunchy goodness that really gives this cake its signature taste. I love how the softness of the cake contrasts with the sweet nuttiness of the topping. It’s perfect with a cup of tea or as a quick after school snack for the kiddos.
Did I mention that you don’t need a mixer for this recipe either? No need to thank me! You’re welcome! LOL!
Here are the ingredients:
So here it is, my take on coffee cake – and for anyone wondering, sorry, there is no coffee in this coffee cake!
- Small saucepan
- Measuring cups and spoons
- 8 x 8 baking tin, greased and lightly floured
- 1/4 cup oil neutral flavour
- 1/2 cup milk I used almond milk but cow's milk works well also
- 3/4 cup sugar granulated
- 1/2 tsp salt
- 1 large egg beaten
- 1 1/2 cups flour all purpose
- 2 tsp baking powder
For the topping
- 1/2 cup brown sugar
- 1 tsp cinnamom
- 1/2 cup chopped nuts I used pecans
- 1 tbsp flour all purpose
- 1 tbsp butter melted
- Preheat oven to 350 degrees.
- Make the topping by mixing the brown sugar, cinnamon, nuts, flour and melted butter together. Mine looked like this…
- Make the cake by whisking all of the remaining ingredients together in a medium sized bowl. Do not overmix!
- Pour batter into the greased and lightly floured tin and evenly distribute the topping, covering the cake completely. Mine looked like this…
- Bake for 25 minutes or until a toothpick inserted in the centre comes out clean.
If you give it a try, drop a comment below and let me know how you like it! Happy baking!