As you may have guessed, I like sweets for breakfast. I am much more a donut person than a scrambled egg or oatmeal person. Not to say that I don’t enjoy those things too, but on par, I awaken with a sweet tooth.
Years upon years ago, I used to make a coffee cake that I found on the back of my box of Bisquick. And I liked it very much.
Some years ago, I stopped buying Bisquick, figuring that I could mix flour and baking powder all by myself, thank you, and not pay the extra premium price for having some machine do it.
So I lost track of this recipe, which doesn’t purport to be THAT recipe, but sure tastes a lot like I remember it.
And I owe it all to Maryann Hickey, and her recipe, which I have changed in only one respect, which was to substitute butter for margarine, which I also don’t use.
- 1 c butter, softened
- 2 eggs, beaten
- 1 1/2 c sugar
- 1 c milk
- 3 c flour, sifted
- 4 tsp baking powder
- 2 tsp salt
- 1 c brown sugar
- 4 tsp cinnamon
- 3 tbsp flour
- 3-4 tbsp melted butter
- Cream together the butter and eggs, and then add the sugar and beat until smooth. Add the milk and mix
- Put the dry ingredients of flour, baking powder, and salt together, whisking (note: I use a medium sieve to “sift” my flour, having long ago left my sifter behind)
- Add the dry ingredients to the wet and mix well.
- Prepare the streusel topping
- Put half the batter into a 9 x 13 pan that has been greased and floured. Sprinkle half of the streusel topping over the top. Then add the rest of the batter and the other half of the streusel.
- Place in a pre-heated 375° oven for 35-40 until skewer comes out clean.
Serves: at least 12 pieces
- Coffee Cake Recipe (cookinginkarachi.wordpress.com)
- Sour Cream Coffee Cake (astateofjoy.wordpress.com)
- Recipe: Overnight Buttery Streusel Coffee Cake (thekitchn.com)