Angie Pangie’s Top Secret Coffee Cake has a Secret

Picture this . . . 5 friends, invited to brunch for post shopping grub.

A lovely menu with fresh fruit, homemade cinnamon raisin bread, eggs, coffee cake, juice and fresh ground coffee is planned.  All that’s really left to do is to mix up the coffee cake and scramble the eggs – guests are scheduled to arrive in 45 minutes.  You turn to the fridge, humming as you go along and realize you are out.  of milk.

And.  Hubby has the car that you need to get to the store to buy milk.  And Hubby has the 5 friends in his car, and is scheduled to arrive in 40 minutes.

What do you do?

You could skip the coffee cake.  I mean, there’s raisin bread, it’s not like you’d be with out bread.

But, that doesn’t really work if you’re Angie Pangie.

I make a throw-down, fight-for-the-last-crumb, you-damn-well-better-not-forget-to-make-the-coffee cake-coffee cake. it really is so delicious that it seems nearly sinful.  And everyone who has ever had my coffee cake knows that when they get an invite to brunch they’re going to get to have some.  So, if you’re Angie Pangie, not making the coffee cake is not an option.

Here’s what you do.  You make it anyhow.  Because, my coffee cake can be made with milk, creamer, evaporated milk, OR powdered creamer.  It’s designed to be that versatile.

I love making my coffee cake because it seems so fussy with all the tasty struesel mixed in, but in reality . . . it’s simple and a perfect recipe for when you’re out of milk.

A lot of folks have asked me for this uber secret coffee cake recipe.  They’ve actually been asking for a lot of recipes.  I figure this is a peace offering for those of you out there (you know who you are) who have been frustrated with me for not sharing my coconut pie recipe, or my angel-sponge cake recipe, or any number of secret recipes.  I figure this is a compromise.

Happy holidays!  Here’s my gift to you, readers.

Angie Pangie’s Coffee Cake

2/3-3/4 cup milk, creamer, evaporated milk, or  2/3 cup water mixed with 1/3 cup powdered coffee creamer
2 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 large egg
1/3 cup soft unsalted butter (margarine is o.k., but for the best flavor stick to butter)

Grease a 9 inch baking pan.  Preheat oven to 375F degrees.

If using water, whisk powdered creamer into warm water and set aside.

Combine flour, sugar, baking powder, salt and cinnamon in a mixing bowl.

Add butter and mix on low speed until the flour is evenly cut into the butter.  You can mix by hand, if you prefer.  This should look like dry sand when it is done.  Working the butter into the flour this way gives you a tender, buttery cake.

Add egg and milk (or milk substitute) and mix well.  Start with the 2/3 cup, and if the batter is too thick add more milk or creamer by the tablespoon until batter is spreadable.  Milk, creamer, and powdered creamer are all different enough that you have to be a teensy bit flexible with the amount you use.  This should be about the consistency of cake batter, maybe slightly thicker.

Spoon half of the batter into 9 inch pan.  Sprinkle half of the struesel over the batter.

Pour the remaining batter over the struesel and smooth with a spatula.  Do not worry if it is not perfect, or if it gets mixed up a bit.  Sprinkle remaining topping over the batter.

Bake for 30-35 minutes.  A knife inserted near the center will come out clean when it is done.  Cool for 10 minutes before cutting and serving.

Struesel Topping

3/4 cup chopped walnuts (or nuts of your choice – pecans are good, too)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
6 tablespoons very cold butter, cut into pieces

Combine all the ingredients in a small bowl.

Use a fork or pastry blender to cut the butter into the mixture.  It should resemble wet sand when it is ready.  Do not leave any large chunks of butter.

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Tagged as: breakfast cake, Breakfast Food, coffee cake recipe, struesel recipe