I love coffee cake. I always have. It’s a quick, easy, frugal food to make for potlucks, or when you have company over for breakfast or brunch. Or because it’s Tuesday.
A few weeks back, Social Nature and Bob’s Red Mill sent us a Blueberry muffin grain-free mix. I don’t have a muffin tin (RIP muffin tin, it served us well for 10+ years), and the kit came with a recipe to use the mix for a coffee cake. HELLS YES.
The kids gobbled the cake up and the big kid asked if there was a way to make a coffee cake without a mix.
A quick glance at my handy dandy 1950 Betty Crocker Cookbook and here is my version of the recipe. I have made found the perfect recipe. I’ve made some changes that are a little healthier, a little more modern, but don’t mess with the flavors at all.
Betty’s Coffee Cake with Streusel Topping
- 3/4 cup white sugar
- 1/4 cup butter, softened
- 1 egg
- 1/2 cup milk
- 1 1/2 cups AP Flour (You can use whole wheat flour if you prefer)
- 2 tsp. baking POWDER
- 1/2 tsp. salt
- 1/2 cup brown sugar (packed)
- 2 Tbsp. AP flour
- 2 tsp. Cinnamon
- 1 Tbsp. melted butter
- (optional, but tasty) 1/2 C. chopped pecans
- Preheat the oven to 375 degrees
- In a large mixing bowl, combine white sugar, softened butter. Mix together until fluffy.
- Add egg and blend thoroughly.
- Stir in milk, and the dry ingredients. Mix until the batter is smooth.
- Pour and spread batter in greased (use spray release) 9×9 glass baking dish.
- In a smaller mixing bowl, combine brown sugar, remaining AP flour, cinnamon, melted butter, and pecans (optional). Spread this crumbly mixture over top of the baking dish.
- Bake cake for 25-32 minutes.
Serve with coffee (DUH), or a glass of cold milk.