Monday, October 14, 2013

Cake for Breakfast...Yes Please!

Okay, okay...I know cake is probably not the best choice for the most important meal of the day and I'm also not advocating having cake for breakfast seven days a week, but this cinnamon streusel coffee cake goes great with a hot cup of coffee (it does have coffee in the name after all) and will sweeten up any Sunday bumday.  If you are still feeling guilty add some fresh fruit!!
Ready for the Oven
I forgot to take a picture of my mise en place for you, but I would say the most important thing to remember is to make sure that all of the ingredients are at room temperature and don't rush the creaming process because this will allow everything to blend together and aerate the batter giving the cake a light and fluffy texture.
Baked Up and Smelling Fantastic
Streusel Catching the Morning Sun
The really great thing about this recipe though is that you can play a round with it a bit.  For instance, I added some vanilla because I like the flavor it gives, but you can easily add a number of different flavorings to suit your tastes or even play around with the type of half whole wheat flour and half all-purpose flour for a nuttier taste.  I think that next time I will add some chopped pecans or walnuts to the streusel for a little added crunch.
VERDICT: Maryann Hickey from Just a Pinch has really come up with the perfect breakfast cake recipe and it was just what I was hoping for this lazy Sunday morning.  The recipe says 35-40 minutes, but in my oven it was perfectly cooked at 35 minutes so make sure you keep an eye on it.  It also makes a lot so if you would like it to last a few days make sure to cover it tightly with plastic wrap and leave it at room temperature on the kitchen counter.  If you like it warm with butter, like my husband does, just pop it in the microwave at 10 second intervals with a little butter on top.

Adapted from Just A Pinch
Serves 12 substantial pieces

~  1 c butter, softened
~  2 eggs
~  1 1/2 c sugar
~  1 c milk (maybe try coconut or almond milk)
~  1 tsp of vanilla (or almond?!?)
~  3 c flour (or a mix of whole wheat & all-purpose)
~  4 tsp baking powder
~  2 tsp salt
~  1 c brown sugar (light or dark...whatever you have)
~  4 tsp cinnamon (or try some pumpkin spice)
~  3 tbsp flour
~  3-4 tbsp melted butter
1.     Preheat the oven to 375°
2.    Cream the butter until light and fluffy then add the eggs one at a time.
3.    Add the sugar and continue creaming until smooth.
4.    Add the milk and vanilla and blend together (batter will be very wet).
5.    Sift together the flour, baking powder and salt in a separate bowl then slowly add the dry ingredients to the wet ingredients until combined, but don't over mix!
6.    Prepare the streusel topping in a separate bowl by combining all ingredients with a fork.
7.    Layer the cake batter and streusel topping in a 9 x 13 pan that has been greased and floured (or sprayed with Pam Baking spray) starting with half of the cake batter and ending with the streusel topping.
8.    Bake for 35-40 minutes or until a skewer comes out clean.

Please let me know how you like it or if you have changed up the recipe in any way...I have included some variations in the parentheses above for some inspiration.  Enjoy and as always...

Happy Baking,
Dani xoxo