Easy Coffee Cake

For me to consider a recipe to be "easy", I have to be able to make it only using a bowl and a wooden spoon. Wooden spoons are the best kitchen utensil. (If you disagree, you can claim a wooden fork to be the best.) This coffee cake recipe fits my definition of easy. It also tastes pretty good.

This recipe doesn't make a lot of coffee cake, just a nice little loaf. If you are having a few people over, I would recommend having this for a snack. Bake it so that the coffee cake is coming out of the oven as people arrive. It tastes much better warm. The amount of cinnamon and brown sugar used is up to you, so you can make it as cinnamony or sugary as you want.

The hardest part of this recipe was figuring out how much butter "half an egg" is. I set an egg next to a stick of butter and guessed. An egg seems to be 3 T of butter, so I used 1 1/2 T butter for this recipe. However, eggs come in different sizes. It doesn't even specify what species of egg to use. An egg from a chicken isn't the same size as an egg from an ostrich. So, if you really like buttery foods, you can make an argument to use more butter in the recipe.

Easy Coffee Cake (Printer-friendly PDF Version)

1/2 C sugar

1 1/2 T Butter (or size of 1/2 egg)

1/2 C milk

1 C flour

1 t baking powder

brown sugar and cinnamon to taste

1 T butter

Toss the softened half egg of butter in a mixing bowl with the sugar. Stir until well blended.

Pour in the milk. Stir well. This may be a bit lumpy, but that is okay.

Add the flour and baking powder. Stir until combined. The batter will be thick and gritty.

Scoop the batter into a well greased loaf pan. Break up the 1 T of butter and place this on top of the batter. Now sprinkle some brown sugar and cinnamon on top.

Bake at 375 for 30 minutes. Poke it with a toothpick to make sure it is finished baking. Let cool for 10 minutes before cutting and serving.

Enjoy!