Celine’s Coffee Cake

This morning I woke up to another gray and windy spring morning; the sort of weather that inspires me to stay in bed a bit longer, rather than jump up and get to doing stuff.  I laid there thinking I’d go back to sleep, but my brain had other ideas.  “What are you going to make for breakfast?” it asked.  “It needs to be somethin’ yummy.”  I mentally went through the fridge and pantry.  Wow, not much to work with.  After a while, I got up, trudged out to the kitchen, asked my brain’s question out loud….and Bing!  The answer was there–my mom’s coffee cake!  I had just started assembling ingredients when Mr16 came into the kitchen, saw the recipe laying on the counter and said, “Wow!  I was just thinking we hadn’t had coffee cake in a while!”  Great minds.  🙂

My mom created this recipe years ago when friends called and said they’d like to stop by for coffee.  It’s super easy and super yummy.  I’ve tried different things to change it up a bit (adding chopped nuts, whole wheat flour…), but always come back to the familiar nostalgic yumminess that is Celine’s Coffee Cake.  My copy of the recipe is written on a faded orange notecard in my teenage handwriting–one of the recipes I was sure to take with me when I moved out after high school.

You probably have all of these ingredients:

  • 1 1/2 cup unbleached flour
  • 3/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1 egg, with enough milk to make 1 cup
  • 1/4 cup butter, melted
  • 1/4 cup brown sugar
  • 1-2 tsp cinnamon  (I really never measure either the brown sugar or the cinnamon–I just sprinkle each on on until it looks right to me.)

Preheat oven to 350 F.  Butter an 8×8 pan.

Mix flour, sugar and baking powder in a bowl.

Crack an egg into a measuring cup, add enough milk to make one cup.  Beat lightly to break up the egg.

Pour the egg mixture into the flour mixture and stir to combine. 

Pour mixture into a buttered 8×8 pan.  Top with brown sugar and then cinnamon. 

Bake at 350 for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.  As soon as cake comes out of the oven, pour melted butter evenly over the top.

The butter will melt into the brown sugar creating a super yummy topping that will penetrate into the cake a bit.  Cut into pieces and serve!

Celine’s Coffee Cake is best fresh and warm, and the perfect yummy taste with a cup of coffee.  One 8×8 cake is plenty for the three of us, usually with none left over.  If your family is bigger or you’re having company, the recipe is easily doubled and will make a 9×13 cake. 

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2 Comments

Filed under breakfast, Food memories, recipe

2 responses to “Celine’s Coffee Cake

  1. This would be so great for a brunch or a get together. Thanks.

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