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).
Rise and Shine Coffee Cake
Prep Time: 20 minutes Bake Time: 20-25 minutes Serves 6-8
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
2 tablespoons granulated sugar
1/3 cup milk
2 tablespoons butter, melted
3/4 cup plus 2 tablespoons confectioners’ sugar
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.