Sunday, May 3, 2009

Cinnamon Breakfast Cake

Serves: 4

Cake:
1 1/4 c. flour
1/4 c. sugar
1 T. baking powder
1/4 t. cinnamon
1/4 c. butter, softened
2/3 c. milk
1 egg
Topping:
4 T. flour
6 T. sugar
3 T. butter, softened
1 T. cinnamon

Mix together flour, sugar, baking powder and cinnamon; cut in butter. Add milk and egg; mix only until ingredients are moistened. Pour into greased 8-inch square dish. Combine flour, sugar, butter and cinnamon until crumbly; sprinkle over batter. Bake at 400 degrees for 25 minutes.

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Tips: This was a nice light cinnamon coffee cake that everyone enjoyed. The "topping" seemed to sink to the bottom once it was baked. I'm not sure if it was supposed to do that but it came out fine nonetheless. Since we have a nut allergy in my family, I always leave the nuts out of recipes. However, if you prefer nuts in your coffee cake you can add 2/3 cup of chopped nuts to the batter just before you pour it into the baking dish. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.

Recipe adapted from Where's Mom Now That I Need Her?

1 comments:

Renee said...

This sounds really good ~ perfect to go with a great cup of coffee. I can't wait to try it. Thanks for sharing.

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