Classic Coffee Cake

Today’s recipe is a classic coffee cake. No frills, no thrills, just plain old, delicious coffee cake. This recipe really is the perfect cake to eat with coffee in the morning or your cup in the afternoon. Or if you’re Christie, late at night, because caffeine doesn’t affect her!

What You Need:

2 9×9” Pans
Mixing Bowls
Electric Mixer
Glass Measuring Cup

Ingredients:

Cake Batter:

30 oz AP flour
4 oz+ 2 tablespoons dry milk
1 1/4 teaspoon salt
1 teaspoon nutmeg
1 1/2 teaspoon cinnamon
3 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 tablespoons white vinegar
12 oz water
8 oz+ 2 tablespoons vegetable oil
1 1/4 cups brown sugar (packed)
8 oz granulated sugar
2 large eggs

Streusel Topping:

6 oz + 3 tablespoons AP flour
1/4 cup + 1 tablespoon brown sugar (packed)
2 oz granulated sugar
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
dash of salt
2 oz vegetable oil

Step 1:

Preheat your oven to 375° and grease your two 9×9” pans.

Step 2:

In a medium bowl, mix together your flour, dry milk, salt, cinnamon, nutmeg, baking soda, and baking powder. Set aside.

If you can, sift the flour first!

Step 3:

Combine together the vinegar and water in a glass measuring cup. Set aside.

We don’t have pictures of this step because we took pictures of Peaches.

Step 4:

In a large bowl, mix together the brown sugar, sugar, and oil on a low speed. About 1 minute.

Step 5:

Adding the eggs one at a time, and continue to blend on a low speed for another minute.

Step 6:

With the mixer on a low speed, add the dry ingredients and alternate with the water and vinegar to the sugar and eggs mixture. Remember to always start and end with your dry ingredients. Also, don’t forget to scrape down the bowl.

Step 7:

In a new bowl, combine flour, brown sugar, sugar, salt, cinnamon and nutmeg together. Mix on a low speed for about a minute.

Step 8:

Gradually add the oil until the mixture is crumbly.

Step 9:

Pour the batter between your two greased cake pans. Divide evenly. Sprinkle each cake with streusel topping. We say start with 3/4 cup on each cake and divide whatever is left over between the two cakes.