If you haven’t heard it on the television or radio or read it somewhere yet, here’s the news – Mother’s Day is on Sunday. I’m cluing you in because moms are a big deal. I’m not just saying that because I am a harried, in need of a break mother of two. Each and everyone of us is in this world because of a mother; we are kind of a portal of life. And that is something to celebrate. So to all the mothers, mothers of children young and not-s0-young, mothers of children from their womb and not, mothers who have loved and lost, mothers who kiss boo-boos and tuck babies into bed, mothers who Skype their babies halfway around the world, mothers who love and care, let’s celebrate you. So now, the cake!
This coffee cake is my go-to breakfast/brunch item. It is delicious!! And when I say that everyone loves it, I mean everyone. Young and old, picky or not. No one can resist the butter, sugar and cinnamon crumbles atop a dense sweet cake. With a little added butter on top and a warm beverage in hand, the world looks right no matter what. Plus, it’s pretty, right? When I was planning my Mother’s Day When I was planning out props for my styled photos, I thought this cake would be perfect on a tray to deliver to mom for breakfast-in-bed on Mother’s Day.
Psst, MJ….
However, be ready for it not too last very long. My children hound me repeatedly when this cake is in our house. And we usually have two for family functions because there just isn’t enough.
This cake can also be made in advance and frozen. Then when it’s time, pull it from the freezer to defrost and serve. No need for stress or rushing. Just time for eating and enjoying.
Recipe from my mom's friend Donna
Ingredients
- • 3 cups flour
- • 1 cup brown sugar
- • 1 cup sugar
- • 1 Tbsp cinnamon
- • 1 cup butter, softened
- • 1 tsp vanilla
- • 1 tsp salt
- • 1 tsp baking sofa
- • 2 eggs
- • 1 cup buttermilk
Instructions
- First, in a large bowl, mix together the flour, brown sugar, white sugar, cinnamon and butter by crumbling it together like a pie crust.
- Reserve 3/4 cup of the mixture to use as a topping.
- To the remaining mix, add the vanilla, salt, baking soda, eggs and buttermilk. Blend until smooth but do not over beat.
- Pour into a greased and floured angel food cake pan. Sprinkle with reserved topping.
- Bake at 350F for 45 minutes.
- Cool before removing from the pan.
Take care.
P.S. What.A.Week. It’s been a test of wills between myself and real life. Although it looked dismal for me most of the week, I claimed victory last night after making a delectable double layer lemon pound cake with homemade vanilla whipped cream topped with strawberries (to be shared soon). That’s right, we have two cakes in the house at this moment. That in itself describes the week perfectly. But I won. The lemon cake put me over the top and I won.
I’m sorry for your rough week! Way to prevail over cake stands and waning light :) Coffee cake looks delicious! Intrigued by freezing and thawing it – do you feel like the texture remains the same? Either way – beautiful photos and sounds delish! Here’s to a break come Sunday :)
The texture does remain the same. The topping might suffer a bit with the wrapping and unwrapping but the cake is dense and remains so. Thanks for your kind words. :)
I’ve been craving coffee cake recently and then you posted this recipe, so it was definitely meant to be. I made it this morning with my daughter and it came out PERFECT. I had to adjust a few of the ingredients because of what I didn’t have and the cooking time/temperature because my oven is a little crazy and I used a different pan, but seriously, YUM YUM!