coffee cake

Coffee Cake

~ nancyruth ~ 2 Comments

I like coffee cake, especially with streusel. Coffee cake goes nicely with that first cup of coffee in the morning and or a cup of tea in the afternoon. There seems to be a classic sour cream coffee cake that is especially popular and I used to make that one. I decided to make the plainer coffee cake from my Betty Crocker cookbook. The cake part is a no fuss recipe.

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup butter, softened
  • 1 cup milk
  • 1 egg

Mix everything together for two-three minutes. Spread half the batter in the greased baking pan. I used the 13×9 inch option. Make the streusel by mixing the ingredients until crumbly.

  • 1/2 cup chopped nuts
  • 1/3 cup brown sugar
  • 1/4 cup flour
  • 1/2 teaspoon cinnamon
  • 3 Tablespoons firm butter

Sprinkle half the streusel on the batter in the pan. Pour in the rest of the batter and top with the rest of the streusel. Bake at350 degrees F for 35-40 minutes.

It was tasty.

Thoughts: Why on earth did Betty give a 13×9 inch pan option? There was barely enough batter and one cannot see the layer of streusel. The other option was a 9×9 inch square pan and both my square pans are 8×8 inch. Those actually would have been sufficient and more appropriate for the layering effect with the streusel.

Blueberry Buckle

~ nancyruth ~ 2 Comments

I had blueberries of the grocery produce aisle variety that needed to be used before having to send them to the compost bucket. Unfortunately I waited too long to use the broccoli and it had to be sent to the compost. How sad! I have been trying not to bake too much due to overeating but what else to do with them?

I remembered a recipe for blueberry buckle given to me by a lady from the church I attended way back when my kids were in youth group. It made a 9×13 inch coffee cake so that is what i did with these blueberries. I had twice the amount of berries that the recipe called for and used them all.

  • 1 cup sugar
  • 1 egg
  • 1/2 cup butter
  • 1/4 teaspoon salt
  • 2 cups flour (I used 1 1/2 cups all-purpose and 1/2 cup whole wheat pastry flour)
  • 2 teaspoons baking powder
  • 1/2 cup milk (I used unsweetened almond milk)
  • 1 cup blueberries (I used 2 cups)

Make the streusel topping.

  • 1/2 cup sugar
  • 1/2 cup flour
  • 1/4 cup butter
  • 2teaspoons cinnamon

For the cake, butter a 9×13 inch pan and preheat oven to 375 degrees F. Mix sugar, butter, and egg. Stir in milk. Whisk dry ingredients together and mix in. Then carefully fold in blueberries. Sprinkle with topping and bake 35-45 minutes.

Nicely moist and tasty!

So I was attempting to prepare the bowl for the streusel at the same time I was putting together the dry ingredients for the cake. So I inadvertently put the cinnamon in the cake batter. So my cake and the streusel have cinnamon. That is okay, cinnamon is supposed to be anti-inflammatory which is probably helpful to our aging bodies.

Somersault Cobbler

~ nancyruth ~ 2 Comments

I prepared this as a coffee cake for a Sunday morning treat. This one is in my Mom’s handwriting.

I used butter instead of shortening. I greased a 9-inch round cake pan for this and used a 350 degrees F oven. I liked the idea of cinnamon sugar topping which is why I thought of this as a coffee cake and not a cobbler. However, I remembered I had a can of pear halves and cinnamon would complement pears. I did add the egg.

It makes a nice light cake-y batter. Chopping the pears or slicing them might be better next time but it was a lovely light cake to go with our morning coffee.