I always get up early. During Spring Break, I had at least an hour every day before the bedlam began. One morning, I decided to make coffee cake. I thought I could get it mixed, baked and ready before anyone woke up. That was totally not how it ended up.
I kept getting sidetracked with laundry and cleaning and odd little chores that only the Mom seems to see and do. In the end, I made the cake with the help of my five year old daughter, Princess Pat. (I should interject here that her name is not Pat. That is her online pseudonym, just like my sons’ code names). We had a lot of fun. I measured, she poured. While I mixed the batter, she stirred the heck out of the topping. She turned on my mixer and licked off the rubber spatula when the cake went into the oven. Together, we turned out a fine cake…at 10:30am. I almost had a mutiny while everyone waited, stomachs growling, for the cake to actually finish baking. It was a good thing that there was enough left for me to sneak a piece for pictures while the feeding frenzy went on in the dining room!
This cake was originally a sour cream cake. For some reason I didn’t have any sour cream or yogurt in the house. Don’t you hate THINKING you have something in your fridge, starting a recipe and then finding out that there is no such ingredient in the entire house?! So I decided to punt with cream cheese. I make a mean cream cheese pound cake, so why not see what it would do to a coffee cake. In the end, I think it was a great choice and I believe I will be using it again.
My husband’s one requirement in all coffee cakes is a thick inner layer of the cinnamon topping. Even with a generous amount in this recipe, he said I could have added more. I am not sure that there is a cake out there with “enough.” I think he is looking for a filling between the layers. That is going to take a little investigation on my part, but stay tuned. Before it gets too hot to bake, I might just try another coffee cake variation just for him.
- 1 stick butter
- 1 8 ounce brick cream cheese
- ¾ cup sugar
- 2 eggs
- 2 cups self rising flour
- 1½ tsp vanilla
- ½ tsp salt
- ½ cup brown sugar
- ⅓ cup sugar
- 2 tsp cinnamon
- Cream the butter and cream cheese until smooth.
- Add the sugar and cream that in, too.
- Add the eggs, salt and vanilla, mixing until well blended.
- Add the flour on low speed until mixed.
- In a bowl, combine the topping ingredients.
- Spread half the cake batter into a well greased 9 X 9 pan.
- Top with half the topping.
- Carefully put the remaining batter on that.
- Sprinkle with the remaining topping.
- Bake at 325 degrees for 55 minutes or until done.