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Make No Mistake Coffee Cake

Whether for brunch, dessert, or coffee table edible décor for company, this is a fool proof classic. It mixes together easily, looks beautiful, and tastes a buttery and divine. I’ve served it as a complimentary table gift at brunch serves, but my good friend and wonderful pastry chef friend, Tsuki, makes it for her family all the time. Recipes by Jennifer Schaertl, author of Gourmet Meals in Crappy Little Kitchens (HCI Books) www.CrappyLittleKitchens.com
Ingredients
  Sugar 1 Cup (16 tbs)
  Unsalted butter 1 Cup (16 tbs) (Room Temperature)
  Salt 1⁄2 Teaspoon
  Eggs 2
  All purpose flour 3 Cup (48 tbs)
  Baking powder 1 Tablespoon
  Milk 1 Cup (16 tbs) (Room Temperature)
  Vanilla 1 Teaspoon
  Brown sugar 1 1⁄2 Cup (24 tbs)
  Cinnamon 1 Tablespoon
  Butter 4 Tablespoon
  All purpose flour 4 Tablespoon
Directions

1. Preheat the oven to 350° and spray a 9 x 13-inch disposable pan with pan spray.
2. Make certain that the butter is a soft, room temperature to make sure it creams easily. Using a whisk cream the butter, sugar, and salt together until they become light and fluffy. Add the eggs one at a time.
3. Sift the remaining dry ingredients into a clean bowl or plate using a fine wire strainer. Fold in half of the dry ingredients to the cake batter and then half of the milk and vanilla. Repeat with the last of the dry and wet. Combine the filling ingredients in a separate container.
4. In prepped pan layer add ½ cake batter, sprinkle ½ filling, and then the other ½ of the cake batter. Carefully spread the batter evenly with a spoon or spatula, trying to keep the filling in place. Sprinkle remaining filling over the top.
5. Bake for 30-35 minutes or until a tooth pick comes out clean. Cool 15 minutes and serve.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Dish: 
Cake
Interest: 
Gourmet
Servings: 
18

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