Psssssssst. Do you have a sec? I hate to disturb you while you’re working but I’m having people over for breakfast this morning, and I’m serving them this. It’s delicious. It’s just a classic coffee cake, but boy is it hitting the spot. Seriously, on your next break, please stop by for a slice. Would love to have you join our little party.
I found the recipe by googling “best coffee cake ever,” which led me to discover The Pioneer Woman. She’s funny. She described the cake as a complete miracle. How could I resist making a complete miracle? I couldn’t, but I broke one of my rules in the process.
Rules, you ask? Yes. You see, I try hard to follow a recipe — a baked goods recipe at least — to the T first time around. I was doing well until I saw the word milk. And well, you all know about my inability to not substitute buttermilk for milk in a baked goods recipe. It’s a real problem. I’ll leave it at that. And then, to make matters worse, I got really lazy — didn’t want to separate the eggs or beat the whites until stiff peaks formed — and so I substituted in a whole egg. Yikes. I don’t think the Pioneer Woman would approve.
But the cake — oh the cake — it’s so delicious. Thank you Pioneer Woman for sharing such a keeper of a recipe. Everyone here is in total heaven. And readers, I encourage you to check out the PW’s original recipe. I’ve enclosed my lazy-man’s version below, but fully intend to make the original recipe one day.
Ok all of you, back to work. Promise I won’t disturb you again.
Classic Coffee Cake Ever
Yield 6-8 servings
Adapted from The Pioneer Woman
Note: I made a half recipe and used a 9-inch square pyrex baking dish
For the cake:
- 3/4 stick butter, softened
- 1 scant cup sugar (I used 7/8 cup, which is 3/4 cup + 2 T.)
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1/2 + 1/8 cup buttermilk
For the topping:
- 3/4 stick butter, softened
- 3/8 cups flour
- 3/4 cup brown sugar (or less — see updated notes)
- 1 scant tablespoon cinnamon
- 3/4 cup almonds or pecans, chopped (optional — see updated notes)
- Next time, I might not even add nuts on top. I think I might prefer it without.
- Next time, too, I might cut back a wee bit on the sugar in the topping.
- Made this again without the nuts, and I prefer it this way. It just has more of that classic coffee cake taste to me. Husband prefers nuts, however — he’s only tried it with almonds but thinks he’d prefer pecans (such a picky husband these days… sike, my love, you’re not picky at all). I should note that I’m not a huge fan of nuts in baked goods, so if you like nuts, I say use them!
- I lightly filled a 3/4 cup measuring cup with brown sugar, which made the topping slightly less sweet, which I prefer.
- Preheat oven to 350ºF. Grease a 9-inch square pan (or the equivalent) with butter.
- Cream butter and sugar until light and fluffy. In a separate bowl, whisk together flour, baking powder and salt. Add egg to butter and sugar mixture. Mix on low until combined. Add half of the dry ingredients. Mix until incorporated. Add all of the buttermilk. Mix until incorporated. Add remaining flour and whisk until just combined. Spread batter into prepared pan.
- Meanwhile, make the topping: Combine all ingredients in a large bowl. Use a pastry cutter or your hands to mix everything nicely together. Spread topping over batter. Bake for 40 to 45 minutes or until no longer jiggly. Let cool on wire rack for 10 minutes before serving.