breakfast blogger

I’m not a big fan of coffee. I know this is blasphemous, considering I’m from the Pacific Northwest, just a few hours down the road from the birthplace of Starbucks Coffee. I just never acquired the taste for it.

This isnt to say, that I havent acquired the taste for all the delicious treats that people sometimes eat with their coffee.

Biscotti, muffins, coffeecake.. I love it all. Especially coffeecake.

My first introduction to coffeecake came when I was in highschool. I lived off coffeecake and Coca-Cola for just about an entire year of my life. It was my breakfast of champions. Most people would probably abandon something that they consumed with such regularity. Not I. I’m addicted.

I started making my own coffeecake soon thereafter. I found a recipe for it in one of my mom’s ancient cookbooks, wrote it down and soon committed it to memory.

This is the recipe I bring to you today-

A simple recipe for coffeecake with cinnamon streusel topping and orange sugar glaze.

1 Cup milk
1 Egg
2 Cups flour
1 Cup sugar
1/3 Cup Butter, softened (not melted)
1 Teaspoon vanilla
3 Tablespoons baking powder
Dash of salt

Take all of the ingredients and mix them together. The butter shouldnt be completely incorporated, and small lumps of butter should be scattered throughout the batter. Set to the side.

For the streusel topping-

1 Cup brown sugar
2 Teaspoons cinnamon
1/4 Cup butter, melted
Mix all of the streusel ingredients together until crumbly. Add a pinch more cinnamon if desired. Set aside.

Pour the coffee cake batter into a greased 9×13″ pan. Sprinkle Streusel topping evenly over top the batter. Bake at 350 for about 20-30 minutes, or until the top is light golden brown and a toothpick inserted comes out clean.

Orange sugar glaze-

3 Tablespoons orange juice
2 Cups Powdered sugar
1 Tablespoon milk
Mix orange juice and milk together. Pour powdered sugar into another bowl. Drizzle orange juice/milk over top powdered sugar and mix until you have a thin icing consistancy.

When the coffee cake is still hot, spread the icing on top of the cake. Let cool slightly, serve warm with coffee *cringe* or milk, or hot cocoa, Which is how I had mine. mmm.. cocoa.

This makes a perfect quick breakfast for a group of people, or unexpected guests. Or, you can freeze the pieces if wrapped in cellowrap and just microwave them for a few seconds to bring them back to life.

Mmm.. Delicious.

-A.

This entry was posted on Monday, March 5th, 2007 at 7:15 pm and is filed under Breakfasts, Recipes, Muffin's Recipes, Muffin's Breakfasts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.