::clears throat:: Excuse me, excuse me, I have an announcement to make. I am officially on a coffee type cake kick. I haven’t been writing that long but you may have already noticed that I get a little ‘obsessed’ with certain food items, or as I prefer to call it I ‘get on a kick’.
I’m that kind of person. When I find an item I love I eat it and make it endlessly. When my husband and I lived in North Dakota it was baked ziti. My ziti is awesome, but I made a giant pan of it once a week. As it was only my husband and I dining, a pan lasted about half the week. Big pan of ziti + 2 = ziti for lunch and dinner 4 X a week. I was perfectly content to eat nothing but ziti for many days straight. My husband on the other hand, not so much. He would strongly prefer something different for dinner every night of the week. I have a hard time getting him to eat something as leftovers even once! The ziti kick lasted about three months until Charlie begged for mercy. I reluctantly moved on and started to cook other things. It took about three years before my husband could actually enjoy ziti again.
Another example… eggs. I ate two scrambled eggs with 1/4 cup of shredded cheddar cheese added to them every single morning for a year. Yes literally for an entire year. (To the extreme horror of my husband.) And no I do not exaggerate. I admit even I got sick of eggs for quite a while after that.
So yeah, much to my husbands chagrin, I do get on kicks. (Though this whole food blogging thing is working out pretty well in his opinion as I am frequently making all kinds of different things… As long as I only make him taste test once.) Lately though he’s been pretty happy with me because I’ve been working on cinnamon swirl coffee cake.
Charlie is a BIG fan of cinnamon based deserts and it is one of the few things he will eat repeatedly and in large quantities. The first night I made the cake my husband took a big slice and had seconds. The next day he came home and had another slice… And so on and so forth each night until the cake was gone.
One way I know something really came out good is that my husband finishes it off in this manner. He never tells me anything I make is bad. But if he doesn’t really like it or its kinda so so for him he just forgets it’s there and never eats it.
So I made the cake with a few tweaks to take to church on Sunday (I do make recipes repeatedly to test and tweak.) My husband asked me what I had made on the way to church, and I told him, “oh that same cake from Tuesday”. After service he made a beeline for the coffee/snack table. Anyway I do ramble on but my point is: this cake is GOOD, make it today.
PS Expect more coffee cakes in the future!
- 12 TBSP (1 1/2 stick) salted butter
- 1 1/2 cups of sugar
- 2 tsp vanilla extract
- 3 cups of all purpose flour
- 4 TBSP baking powder
- 1 cup of milk (whole is best in my opinion, but you certainly can use skim or 2%)
- 3 eggs
- 1/4 cup sugar
- 1 TBSP cinnamon
- (this can be doubled if you really like cinnamon)
- 1/2 cup all purpose flour
- 3/4 cup sugar
- 1 TBSP cinnamon
- 8 TBSP (1 stick) of butter softened
- Preheat oven to 350*. Grease and flour a 10" spring form pan.
- In a large mixing bowl cream together the 1 1/2 stick butter, 1 1/2 cups sugar, and 2 tsp vanilla extract.
- In a separate bowl sift together 3 cups of flour and 4 TBSP baking powder. Add this to the butter sugar mixture. Set aside the empty bowl.
- Add the cup of milk and three eggs. Mix all of this together until well combined. (You may get small lumps of butter in the batter if your butter wasn't creamed well. This will be ok.) Set aside cake batter.
- In the bowl set aside earlier mix together the 1/4 cup sugar and 1 TBSP of cinnamon.
- In the spring form pan, beginning with the cake batter, alternate layers of cake batter and the cinnamon swirl mixture. Sprinkle the cinnamon swirl mixture liberally. Two layers of the cinnamon mixture work well. (The cake batter is fairly thick and will need a spatula to spread. The layers do not need to be flat except for the final batter layer.) Set aside while you prepare the crumb top.
- Add 1/2 cup flour, 3/4 sugar, and 1TBSP cinnamon to the bowl that had contained the cinnamon swirl mixture. Use a fork and mix well.
- Cut the 8 TBSP of butter into the flour, sugar, cinnamon mixture. Use the fork to mix until a medium sized pebbly mixture is formed.
- Add the crumb mixture to the top of the cake batter in the spring form pan. Press slightly so that he mixture adheres to the batter.
- Bake at 350* for 45-50 min. A fork will come away clean and the crumb topping will be browned.
- Allow to cool well before removing from the spring form.
- Grease well. Also, you may want to run a knife along the edge of the pan before opening the spring form pan. This cake has a tendency to stick.