Sunday, May 29, 2011

Breakfast Cake

aka Coffee Cake, except we don't drink coffee. This is what my hubby ALWAYS requests for Father's day, birthdays, no good reason... The sweet cake topped with a brown sugar crumble topping... Oh, yeah... We like to double the topping. If you have more than 4 people you are feeding, you may wanna consider doubling the whole recipe. In which case, I recommend quadrupling the topping. That's right. Quadruple the goodness! When there's a little extra, it tends to seep down into the cake and make little pockets of brown sugary heaven. Matt likes to dig out the middle of the cake wherever it looks like one of these pockets may be. Then I punch him in the stomach and steal his piece. ;)


1 1/2 C flour

3/4 C sugar

2 1/2 tsp baking powder

3/4 tsp salt

1/4 C shortening

3/4 C milk

1 egg

Preheat oven to 375 degrees. Mix dry ingredients together. Add shortening, milk and egg. Beat vigorously until smooth. Spread in greased 9x9 {or 9x13 if you doubled it} pan.


1/3 C brown sugar

1/4 C flour

1/2 tsp cinnamon

3 tbsp firm butter

Mix until crumbly and sprinkle over the top of the batter. Bake 25-30 minutes or until a toothpick comes out clean. Serve warm.

Now, go ahead and smear some more butter around the top and sides of that piece and be grateful that breakfast is the most important meal of the day! BTW- joking about punching my husband. So... don't call the cops. Thanks.

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