Wednesday, September 16, 2009

Wake up, Sleepy Head...

Special-Morning Coffee Cake

Snoozing along, under a warm quilt, snug as a bug and oblivious to the world...when the sweet scent of sugar, cinnamon, and vanilla gently wakes you.

Yawning and stretching, gratefully accepting a cream-laced, steaming cup of coffee and sinking into the generous pillows behind your back.

A gorgeous tray is lovingly placed over your lap and the site of golden, melting butter atop a wedge of cloud-like cake - melted nuggets of brown sugar and spice sunk into it's depths, greets you.

Ah, Heaven on a lazy Sunday morning!

Now, if only we could find a benevolent baker and server to bring to life this fabulous dream....


Vegetable cooking spray
1/4 cup butter, softened
1/4 cup flour
1/4 cup brown sugar
1/4 cup sugar
1 teaspoon cinnamon

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup sugar
1/3 cup butter, melted
1/2 cup milk
1 1/4 teaspoons vanilla

Preheat oven to 350 degrees. Coat an 8x8 inch baking pan or a 9-inch springform pan with the cooking spray and set aside.

In a small bowl, with a fork, mash together the softened butter, 1/4 cup flour, brown sugar, sugar, and cinnamon. (It will be more creamy instead of dry like a traditional streusel. But this will cause the clumps to fall into the cake instead of sit on top. Yay!)

In a small bowl combine the 1 1/2 cups flour, baking powder, and salt. Set aside.

In a large bowl beat the egg and sugar until fluffy. Beat in the melted butter, milk, and vanilla. Add the flour mixture all at once and stir together just until incorporated. Don't overmix.

Pour into prepared pan and dot the surface with the brown sugar mixture. Bake for 25-30 minutes or until moist crumbs cling to a toothpick inserted in the middle. Best served toasty warm.


  1. Ah that does sound like a heavenly Sunday morning!! And to wake up to this cake?! YUM!

  2. Oh my, this looks absolutely delicious. Sadly, no one in my house seems to sleep in, so I would have no one to serve it to in bed!

  3. mmm, beautiful and looks soooo good!

  4. Made this recipe this morning (quietly, as I was the only one awake) and brought a piece, hot out of the oven, to sleepyheads in bed. This recipe is delicious!

  5. it really looks delicious, any time of the day, i may bake it for tomorrow after dinner pudding,thanks for the recipe!

    cheers from london,


  6. me again! i baked this cake yesterday for my guests, and we were all delighted! i put it in the oven whilke we were having lunch, and it was on time for dessert, really easy to prepare, and wonderful to taste, my kitchen smell like paradise, the cinamon mixture over the top gives thespong a lovely flavour and appearance, thanks so much for the recipe, it's already one of my favourites!

    cheers from london,


  7. this is a great recipe. i've already made it twice. very very tasty

  8. Thank you both for the great review. I've loved this cake for so many years I hate to admit how long!

  9. omg i just made is amazing!! only difference i made was to make a glaze for the top.

  10. I'm so glad you loved's very comforting, no?!

  11. the warm colors of your pictures is wonderful.

  12. I made a version of your cake this morning and it was delicious! I added some blueberries to the batter since I had some in the freezer. Really wonderful!

    I love your blog and your photos. Gorgeous!

  13. This has just come out of the oven- and it is DIVINE!
    Just what was needed for afternoon tea on a dreary autumnal day. YUM.

  14. This looks wonderful and I'm considering making for the day after Thanksgiving. I'm wondering, do you think I could make it ahead, freeze it, then thaw it overnight, and heat it up in the oven in the morning? We're traveling over the holiday and I'm trying to figure out a way to provide breakfast without messing up my MIL's kitchen.

  15. Yes, it freezes well. Reheat gently in the oven and you shouldn't be able to tell it's not fresh!!