Cinnamon & Spice It's Time for a Slice
It might be 100 degrees outside but I'm living my best fall life ever. All the copper decor is out, the leaves have "fallen" on the kitchen island (thank you Target $1 spot), there are autumn spice candles burning in every room, I've pulled out the tartan throw, and every latte this week has been dusted with an extra sprinkle of cinnamon and spice. I'm one of those people who drink hot coffee 90% of the time, regardless of the blistering hot weather. However, when it gets to be below 80 degrees outside I tend to sip my coffee a little slower and make the moments last a tad longer for some reason. Possibly because this is my favorite season and I want it to last forever. There's nothing better than the crisp fall air, a hot cup of coffee, and a freshly baked good. The number of baked goods in the house seems to triple when the fall weather comes around. ??♀️ From pumpkin bread and zucchini bread to pumpkin cinna-biscuits and coffee cake, I can't get enough of the fresh-baked goods. Call me old-fashioned, but the coffee cake has really been the go-to lately.
I’m not really sure what sparked the coffee cake baking, but I think it was someone’s post on facebook looking for a coffee cake recipe or something, and then saying coffee cake was “not their thing” and I thought “How the heck can coffee cake ‘Not be someone’s thing’?” I remembered, OMG! I have the PERFECT coffee cake recipe. This recipe is simple, quick, and delicious. It can be adapted and changed for your moods and cravings. I’ve omitted the cinnamon and added some citrus juice and zest and made it more of a summer cake, and I’ve also added a little pumpkin cream cheese swirl and chocolate chips for a SUPERFALL (à la “Superstar”) treat.
This recipe is adapted from the queen of basic recipes – Fannie Farmer. I’ve had this odd fascination with Fannie since I read the book by Judith Jones, The Tenth Muse: My Life in Food. Judith Jones is an icon for me. She’s up there with Julia Child and Ina Garten for the most inspirational women in my kitchen life. In fact, it’s because of Judith that we had/have women like that in our lives. Judith recently passed away, and which makes me sharing this recipe even more fitting. If you’re looking for a good read and you’re a fan of Julia Child or the food culture, The Tenth Muse: My Life in Food is a great read. Judith saw beauty in all sorts of recipes, from Julia’s French flare to Fannie’s traditional American fare, there’s something to learn and enjoy.
The Fannie Farmer cookbook has been a huge help as I’ve adapted recipes and taught myself to cook. It’s a dedication to the basics, and you always have to go back to the basics when you’re thinking about trying something new. I think that’s why I love this coffee cake so much. This is a basic that I’ve adapted and reinvented time and time again, but at the end of the day, its core is what’s found in the tattered pages of my Fannie Farmer cookbook.
Classic Quick Coffee Cake
You can evolve this recipe to fit the season and your moods. Skip the cinnamon and go for some citrus zest when summer rolls around or add some cranberry compote for a holiday twist.
Step 1: Sugar, Flour, Baking Powder, Salt
Mix together the actually dry ingredients – the sugar, flour, baking powder, and salt
Step 2: Butter makes everything better
Cube the butter and use a pastry cutter or two forks to work it into the "dry" mixture.
Step 3: Time for some milk and eggs
Mix together the milk, egg, and vanilla. Add this mixture to the dry ingredients + butter.
Step 4: Time for the best part!
Combine 1 Tablespoon of brown sugar with 2 teaspoons, Cinnamon.
Step 5: Bake and Enjoy!
Spoon the cake mixture into a greased baking sheet. Sprinkle with the cinna-sugar mixture, and bake for 20 to 25 minutes.
CLASSIC QUICK COFFEE CAKE
INGREDIENTS
1 cup sugar
1 3/4 cups flour
2 teaspoons baking powder
1 big pinch of salt
1/3 cup butter (cubed)
1 egg
1/2 cup milk
2 teaspoons vanilla
1 tablespoon brown sugar
2 teaspoons cinnamon
INSTRUCTIONS
Preheat the oven to 375 degrees.
Butter an 8-inch square baking sheet. I line mine with parchment.
Mix the sugar, flour, baking powder, and salt in a large bowl.
Work in the butter with a pastry cutter or 2 forks.
In a smaller bowl combine the egg, milk, and vanilla.
Add the milk mixture to the dry ingredients. Stir until just combined.
Combine the brown sugar and cinnamon in a small bowl.
Spoon the cake mixture into the pan – the batter is VERY THICK.
Sprinkle with the cinnamon sugar mixture.
Bake for 20 to 25 minutes or until golden.
Let sit in the pan for 7 to 10 minutes, or until set.
Serve and enjoy!