It is now Sunday and in order to delay the inevitable Sunday Scaries before going back to work tomorrow, I wanted to share a new recipe that will now become a weekend favorite! It is an incredibly easy coffee cake recipe that will be perfect for entertaining your friends at brunch on Sunday after a fun night out orrrrr it can be eaten all by yourself with a cup of coffee while relishing in a slow morning.
I truly do enjoy the process of baking but having a full pan of dessert in a mostly empty household=trouble. So when I woke up Saturday and wanted something quick and fresh before a hike with my dog, I knew I was going to have to take most of it to my family. I tend to put off baking until the weekends so I can really appreciate it and Saturday mornings are the perfect day for a slow morning with a cup of coffee and a little somethin’ sweet!
Enter: Cinnamon Crumble Coffee Cake!
I halved this recipe and made them more into bars, but it was kind of annoying halving certain ingredients so I am going to give you the full recipe. I found the bulk of this recipe from Allrecipes.com and made a few tweaks.
-2 cups of flour
-3/4 cup of sugar (brown or white)
-2 tsp of baking powder
-1/2 tsp of salt
-1/2 cup of butter (I used Kerry Gold butter)
-3/4 cup of milk
-1 1/2 tsp of vanilla extract
Crumble Topping Ingredients
-1/4 cup of flour
-2/3 cup sugar (brown or white)
-2 tsp of cinnamon
-1/4 cup of butter (I used Kerry Gold brand as well)
Preheat your oven to 350 degrees and spray a 9×13 pan with non-stick spray. Set aside. In a medium-sized bowl for your cake, combine your flour, sugar, baking powder, and salt. Cut in your butter (I slightly softened mine in the microwave) until the mixture looks like coarse, dry crumbs. Add in your egg, milk, and vanilla and mix just until combined (may be slightly lumpy) and pour into your pan.
Now it’s time to prepare your topping! In a small bowl, combine your flour, sugar, and cinnamon until combined. Cut in your butter until the mixture is crumbly and can be easily sprinkled. Sprinkle over the top of your cake mixture and press down slightly so it stays put and then place pan in the oven. Bake for 25-30 minutes or until a toothpick put in the middle of the cake comes out clean. Enjoy!
I loved this recipe and I honestly think the Kerry Gold brand made it just slightly more butterier than normal, but any brand of stick butter will work just fine! After letting my carb-y breakfast settle, I put on my hiking shoes, leashed up my dog, and headed out to Knob Noster State Park!
If you live in the Warrensburg/Knob Noster/Whiteman area, I cannot recommend this state park enough. Easily navigable, campsites abound, and clean trails all make this park perfect for anyone who wants to spend some time outdoors.
The weather on Saturday was perrrrrfect (sunny and 60) and made our time hiking fly by! My dog, Bella, is probably the member of my family (yes, I consider her a member) that I spend the most time with and she has a serious love for basically anything outside that lets her sniff where other dogs may have walked. She practically pulls me on our walks & never runs out of energy. (As you may be able to tell from her crazy eyes in the pictures.) Here are a few pictures I took from our hike & the hike summary that I get from my RunKeeper App. <— This app is wonderful and free on any iPhone if you’re looking for a high quality tracking app 🙂
Isn’t she just the cutest?! I swear, dogs are one of God’s greatest gifts to this world.
Aaaand that about wraps up this blog post! I hope everyone had a great weekend & if you end up trying the recipe, let me know how you like it!