Bonus Recipe - Coffee Cake

 Bonus Recipe

Coffee Cake

    I decided to make myself some coffee cake for breakfast this morning and I'm pretty pleased with how it turned out. I used the "Coffee Cake" recipe from my copy (1969 printing) of the Better Homes & Gardens New Cook Book, originally published in 1968. I recently tried to make a recipe called "Scotch Teas", a cookie recipe from a different cookbook and it did not turn out how it was supposed to. I had regular flour and not self rising flour. I thought about that, but didn't worry about it. I should have. I ended up with what I've been calling my "accidental granola". Two main ingredients of the Scotch Teas are oatmeal and brown sugar. I  had added about 1/3 cup mini-chocolate chips as well.  I've had my accidental granola in plain, non-fat yogurt (delicious) and snacked on some larger pieces, but had always planned to use on coffee cake or muffins. 

    So, that brings me to the "Coffee Cake" I made today. I made the batter as directed, but used my granola topping instead of the called for "Spicy Topping", which got that name because it has cinnamon in it. After putting the batter in my greased 9x9x2, I sprinkled the granola on top, which I'd added some cinnamon to, and patted it lightly into the batter. I baked my coffee cake for 25 minutes at 375 degrees.  After cooling a bit, I enjoyed some with my second cup of coffee.  Try this with the original topping in the recipe or with some of your favorite granola and enjoy with coffee or tea. Changes in italics.

Ingredients:

1/4 cup salad oil (I used canola)

1 egg, beaten

1/2 cup milk

1 1/2 cups sifted all-purpose flour

3/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt 

Spicy Topping (I used homemade granola with a teaspoon of cinnamon added)

    In a small bowl, combine 1/4 cup brown sugar, 1 tablespoon all-purpose flour, 1 teaspoon cinnamon, 1 tablespoon melted butter and 1/2 cup broken nuts (the nuts are totally optional). 

Directions:

 Pre-heat your oven to 375 degrees and spray a 9x9x2 square baking dish with cooking spray or grease with oil/butter. Combine oil, egg and milk in one bowl and sift the dry ingredients (flour, sugar, baking powder and salt) into a separate bowl. A little at a time, stir the dry mixture into the wet oil/egg/milk mixture. Thoroughly combine and pour into your baking dish. Spread the batter so it entirely covers the pan.  Sprinkle your topping over the batter and lightly press into the batter. Bake for 25 minutes. Remove and cool for however long you can wait, but at least five minutes. Enjoy with coffee or tea (we don't want tea to feel left out). 

Coffee Cake Time!

Coffee Cake Fresh From The Oven

Coffee Cake Close-Up