Anytime that I need a recipe in a pinch, I pick up the phone and give my mom a call. That's what moms are for, right? I needed to make two desserts to bring somewhere and I was a bit short on time. To streamline the process, I wanted to make one recipe that had a large enough yield to provide two desserts. Mom to the rescue!
My mom has a lovely recipe for a versatile coffee cake - the yield is two 9x13" pans. You can add your choice of nuts, dried or fresh fruit. Here are some flavour combinations to get you started:
Coffee Cake with Crumble
Cake:
4 c all purpose flour
1 c white or brown sugar
6 tsp baking powder
1 tsp salt
4 eggs
1/2 c oil
1.5 c milk
1+ c berries/nuts
vanilla/almond extract
Topping:
2/3 c all purpose flour
2/3 c brown sugar
1/2 c butter, room temperature
2 tsp cinnamon/nutmeg combo
Preheat oven to 375 degrees. Grease two 9x13" pans and set aside. Mix dry ingredients. Mix wet ingredients. Combine wet and dry ingredients. Fold in whatever berry and nut combination you choose. Crumble topping ingredients together. Spread batter into pans and sprinkle with topping. Bake for around 30 minutes, more or less. Once cooled, feel free to top with a drizzle of icing. Pack up the cakes and deliver one to a friend!
Happy Wednesday!
No comments:
Post a Comment