There is nothing, and I mean nothing like the smell of coffee cake baking in the oven (ok, maybe actually eating coffee cake). The sweet smell of so much cinnamon and buttery goodness wafting around my apartment and settling into every nook and cranny it can find brings me right back to the house I grew up in. I have such fond childhood memories of spending a weekend morning making scones or coffee cake for breakfast with my Mom. It was only fitting that for my first Mother’s Day on the blog, I’d be doing this recipe.
Am I the only one who thought that coffee cake had coffee in it? Because it actually doesn’t and it wasn’t until I had finished the recipe and just put the cake in the oven that I realized I hadn’t used an ounce of coffee. I mean I guess it makes sense, they call it coffee cake because you eat it for breakfast as the sidekick to your coffee. But I can’t believe it took me this long to figure that out…
I’m pretty sure the last time I had coffee cake, I was only 8 years old. I find it so amazing how just the smell of a certain food can bring back memories that I haven’t reflected on in years. That first bite of this coffee cake instantly took me back to early Sunday mornings spent in our Kailua home, building forts in the living room, and how excited I’d be when my Dad would take me to the local library (it also meant a plain cheeseburger Happy Meal for lunch!!).
I’m not a coffee drinker but I was obligated to make myself a cup to complement my giant “tester” slice of coffee cake and WHOA just whoa. I personally don’t enjoy the taste of coffee because of the bitterness, but taking sips between bites of this coffee cake leaves just the perfect blend of sweet and cinnamon sitting on your tongue. You can’t have just one bite (or slice?). Seriously, if you’re not a fan of coffee I can promise you’ll be a fan of coffee cake + coffee. To add to the reasons why you need to try this, the recipe is so simple. It only took an hour and a half, and that’s including 50 minutes of baking in the oven. Basically, what I’m saying is GO MAKE THIS RIGHT NOW.
So, remember in the beginning of this post when I said the smell and/or taste of coffee cake is one of the best things in the world. I take it back, something better is waking your Mom up with breakfast in bed holding a big slice of this gorgeous coffee cake (are you reading this, Dad?)… that is, if she hasn’t already woken up to the smell of it in the house! Growing up, I was nothing shy of the typical difficult teenager that thought she knew everything there was to know. Now that I’m older, I’ve really come to appreciate my mom’s constant love and support, and everything she’s taught me. It’s like having this really wise friend, who you can always count on to give you the best advice. I think back to how my parents gave me such a wonderful childhood and can only hope that I’ll be able to do the same for my children. I have one of the best mothers in the world! I couldn’t ask for any better. Wishing all you friends a wonderful Sunday and Happy Mother’s Day to all the Moms out there!
Love you, Mama!♡
Adapted from Sally’s Baking Addiction
Makes 3 mini cakes or 1 large
2 cups all-purpose flour
1 cup + 2 tbsp granulated sugar
1 tsp salt
10 tbsp (1 and 1/4 sticks) unsalted butter, cold and cut into cubes
1 tsp baking powder
1/2 tsp baking soda
3/4 cup buttermilk, room temperature
1 large egg, room temperature
2 tsp vanilla extract
2/3 cup packed brown sugar
2 tsp ground cinnamon
Preheat your oven to 350°F. Grease and flour a 6 inch springform pan, making sure to tap out any excess flour. Set aside.
Whisk together the flour, granulated sugar, and salt in a large mixing bowl. Use a pastry cutter or a food processor to combine the butter with the dry ingredients. Stop when it resembles coarse crumbs. Reserve 1 cup of this mixture in a separate bowl. We’ll be using it for the crumb topping later.
Transfer the rest of the flour mixture into the bowl of a stand mixer fitted with a paddle attachment. Add in the baking powder, baking soda, buttermilk, egg, and vanilla extract. Beat on high speed for 2 minutes until everything is fully combined. The batter should be thick and sticky, almost like frosting. Pour the batter into your prepared springform pan. Make sure to smooth out the top with a spatula or the back of a spoon.
With the remaining flour and butter mixture we set aside earlier, add in the brown sugar and cinnamon. I also added in 2 more tablespoons of cold butter. Use a fork to mix the ingredients together until it becomes crumbly. Sprinkle the crumbles over the batter, making sure to press them down lightly so they will adhere to the cake.
Bake for 50-58 minutes until a toothpick inserted into the center comes out clean. Let cool while still in the springform pan for 10 minutes. Remove the cake from the pan and allow it to cool completely for about two hours before serving.
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