Place in oven and bake for 25-35 minutes.Pour the remaining batter on and sprinkle with the remaining sugar.Sprinkle ½ of the brown sugar mix over the cake in the pan.Once the cake is made and mixed for 7 minutes, pour half of the batter into the greased 9×13 metal pan.Meanwhile, mix brown sugar and cinnamon in a bowl.Mix all the ingredients for the cake in a mixer for 7 minutes.Preheat oven to 350 grease a 9×13 metal pan.I can promise with just a few simple ingredients, you are on your way to cake perfection.Īnytime I give this recipe to a friend or neighbor, they always, and yes, I mean always, say, “this is the best coffee cake” or “I never knew it was this good.” I have given away the recipe more times than I remember. It is usually served with coffee or tea for breakfast, but I love it as a snack cake. There are many variations, and this recipe is made easy with a cake mix. What is coffee cake?Ĭoffee cake is a sweet, dense cake with a cinnamon sugar crumb topping. Oh, were we wrong! Shelia gave the recipe to my mom, and we were shocked to find out how simple and easy it was. From the taste of it, one would have assumed she worked on it for hours, slaving away in the kitchen till the wee hours of the night making this delicious treat. Shelia Augustine was a gem, and on top of that, she made the best sweet treats EVER! Every camping trip was adorned with her goodies, half of why I loved going.īut their most coveted recipe of hers was this one. I had the best childhood, and many of those memories were with my parent’s dearest friends: the Augustines, Vilhauer, and Gotschall. Spread the batter evenly in a greased 9×13 baking dish. I call this recipe “Shelia’s Breakfast Cake” because my mom’s dear friend Shelia always made it for us and gave my mom the recipe. In a small bowl, combine the softened butter, brown sugar, flour, and cinnamon to make the cinnamon swirl. Trust me – everyone will want a second slice of this breakfast treat. Use a yellow cake mix and add a homemade topping no one will ever guess you didn’t make it from scratch. Not too sweet, very light and buttery.A tender, soft coffee cake does not need to be challenging to make friends. This is my favorite coffee cake that I've tried so far this year. Warm it up in the microwave for just 10 seconds and spread a little butter on top. I made it in a regular small loaf pan (don't have the kind of pan you specify) and it worked out fine. Both the muffins and the coffee cake turned out GREAT - but I have to say I may have like the muffins even a little bit more (they were slightly more moist for some reason). I had some batter left over, so I made about 4 muffins with the extra.
I didn't have an angel food pan, so I used a square (maybe 8 x 8) glass baking pan. Mr Breakfast would like to thank AnaLola for this recipe. Tastes as good as it looks! Use an angel food pan for best results. Using a regular table knife, swirl the cinnamon/sugar into the batter. Top with 1/2 of the cinnamon sugar mixture. Pour half of the batter into an angel food pan. In a separate large bowl, mix together the flour, baking, powder, baking soda and salt.Īdd the dry ingredients to the the wet ingredients and stir until well combined. Add the eggs, milk and vanilla stir until well combined. In a large bowl, cream the butter (or margarine) with the 2 cups of sugar. Sprinkle with half the reserved cinnamon/sugar mixture. Combine egg, milk, and oil add to flour mixture. In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. In a small bowl or cup, mix 3 Tablespoons of sugar with the 3 Tablespoons of cinnamon. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon set aside.
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