Because you can never have too many coffee cake recipes….here is another one. I feel like each one can be so different. This one got my interest because you mix the “streusel” into part of the batter.
Just a short post to show a new option for a coffee cake recipe I’ve already shared. Basically, I made the recipe exactly as written, but wanted to let K have a little. How do you make a coffee cake to give away and keep some for yourself? Well, I stole a little of the batter and put it in a ramekin. Turns out, it makes a good giant muffin. I also saved a little topping and a little filling to complete it.
How do you like your coffee….cake? There are so many kinds out there. I feel like I keep doing a new one on here every so often, and I don’t know if I have a favorite. They are all different and tasty depending on what you are in the mood for. Or so I thought. Apparently my dad was not a big fan of this one because it is too moist. He likes his coffee cake to be a bit drier. But, luckily he has liked other ones I have made, so I will just save this one for us next time. 😉
It has been awhile since I’ve shared a new recipe for my dad. He’s been requesting his favorite chocolate chip cookies a bunch, as well as some other favorites. He asked for a coffee cake, and said I could make whatever I wanted. This cake is definitely “cake-like”. A bit fluffy, and a bit cinnamon-heavy (feel free to dial it back for your palate). He enjoyed it, as did K and I with the few pieces we couldn’t fit in the container we mailed (tragic, I know).
If you have time to do some prep work ahead, this cake is really easy to come together because you can bake it a couple days after you assemble it. Thus, fresh coffee cake! I like the bit of chocolate in the middle because it looks like it is smiling.
A view of the loaf from the side:
Is there enough in that title to keep you interested? My dad seems to be a big fan of desserts with “coffee cake” in the title, since he requested the other coffee cake I made, and also this one. When we came up for his list of dessert requests for this year, he added this to the list because my mom used to make it. It was one of the recipes we found in one of her many folders. We are not sure if this is the same one that she made, or what changes she might have done, but it seemed rather close to what we remember. Regardless, he was pleased with how it turned out. He even described it as “pretty”! There is room for changes if you prefer your cake to have fewer mix-ins, or if you like different nuts. Overall, it was a pretty simple cake to make and not hard to whip up. The end result is satisfying and it certainly makes for a heavy package (thank goodness for flat rate boxes at the post office!).
I did not get to have any of the cake because, well, that would have been rude to ship a partially eaten cake. My dad said it has a nice texture, so maybe I will make it for K and me sometime. My mom used to make lots of coffee cakes, and they were always different. Some had swirls inside (loved those), and some were more like the store-bought kind. This one almost belongs in its own category because it is so different looking. What kind of coffee cake do you like?
Whatever you call it, you have to call it delicious. This is one of those cakes that you make the exception for and buy at the store. You see those little sugary balls on top and visualize the fluffy vanilla cake underneath…and then the store has the nerve to put it on sale??? How can you resist the Entenmann’s crumb cake, especially their ultimate version? Well, the way you resist it is by making your own and realizing that it can taste better (fresher) and healthier (well, maybe not, but as least the ingredients are all easy to pronounce!).