Kitchen Concoctions

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A ‘REAL’ Coffee Cake

One early memory I have as a child of learning about food is learning about coffee cake. One time when I was a young girl and I spent the night at a friend’s house her Mom asked if I wanted some coffee cake for breakfast. I politely refused, because my family did not drink coffee. I later told my Mom about this and she explained that there was no actual coffee in the coffee cake, that coffee cake is just a breakfast cake that a lot of people eat while they drink coffee. I learned something new that day and have enjoyed coffee cake ever since. In fact, I even discovered a coffee cake recipe a few years later that I started making for my own family.

Over the years I have seen, baked, and eaten many a coffee cake and none of them were made with coffee (like my Momma said). That is until now. When flipping through December’s CBOM I saw a coffee cake made with REAL coffee. Imagine my shock! Well I decided I had to make this ‘real’ coffee cake (and of course share the recipe with you).

This coffee cake was fluffy and crumbly (like most coffee cakes are). The actual cake part is not that sweet, however, with the streusel topping and the coffee glaze it makes for just the right amount of sweetness. There may seem like a lot of steps went into making this but it really was easy (way easier than trying to make cinnamon rolls). This cake tasted great with the hot chocolate from yesterday and would also be nice with an eggnog latte. This was just as good the next day as it was fresh from the oven!

Rise and Shine Coffee Cake
Printable Version
Prep Time: 20 minutes Bake Time: 20-25 minutes Serves 6-8

Streusel Topping:
2/3 cup baking mix, such as Bisquick
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5 tablespoons butter, chilled and diced

Cake:

2 cups baking mix, such as Bisquick

2 tablespoons granulated sugar
1/3 cup milk

1/3 cup brewed coffee

1 egg
2 tablespoons butter, melted

Glaze:
3/4 cup plus 2 tablespoons confectioners’ sugar

3 tablespoons brewed coffee
Preheat oven to 375 degrees. Grease a 9-inch spring form pan.

To make topping, combine the baking mix, brown sugar, cinnamon and nutmeg in a medium bowl. With a pastry cutter or fork, cut in the butter until mixture resembles large crumbles. Set aside until needed.

To make cake, combine baking mix and granulated sugar in a large bowl. In a separate bowl, whisk together the milk, coffee, egg, and melted butter. Using an electric mixer, mix the wet ingredients into the dry until just combined.

Fold 1/4 cup of the streusel topping into the cake batter. Spread the batter in the prepared pan and top with remaining streusel topping. Bake until cake is golden and a knife inserted in the center comes out clean, approximately 20-25 minutes. Transfer the pan to a wire rack and allow to cool slightly before removing the pan sides and sliding the cake onto a plate.
While the cake is cooling, make glaze. Whisk together the confectioners sugar and coffee until smooth. Drizzle the glaze over the warm cake and let set before serving, about 15 minutes.
adapted from The Deen Family Cookbook

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