After a while, it gets rough to keep feeding everybody. Sure, it’s nice the first day, but as house guests linger on, keeping up the hosting duties can be a real drag. That’s when it’s nice to make a really quick coffee cake for breakfast. Not for them, you understand. They can have Cheerios. This cake is for you!
I like having a warm, fresh cinnamon-laden treat first thing in the morning. I mean, who doesn’t? That’s why cinnamon rolls are popular. But this is a much simpler option, and all those flavors are still there.
This winter break, we’re having a staycation. Luckily, the D.C. area is full of activities, but these days are pretty exhausting. We wake up, chase the kids, drive them around, chase them some more, and eat at irregular intervals. It’s lots of fun.
I’d be lying if I said I weren’t more than a little jealous of anyone who went anywhere this week. People jet to Florida, or ski resorts, or indoor water parks. We considered all three options before we realized that, once again, our kids are a little too young this year to justify all the expense. If we’re going to shell out thousands of dollars for a few days, shouldn’t they not just be able to remember it, but also be able to do whatever activities are available?
Let’s just say that I can’t picture my youngest, who is a tiny person, being happy at a ski resort. She’d probably just cry a lot, and then I’d start crying too. Nope, a staycation is a much better idea. Plus, that means I can bake a lot and send you even more recipes!
For example, I’ve got fondue coming your way this week along with another video about the perfect fondue dipping plate, which includes these champagne brownies for New Year’s. Stay tuned! But first things first. Coffee cake.
This gets mixed up in about two minutes flat and baked in less than half an hour. The cake itself isn’t very sweet, which is perfect for coffee cake. The cinnamon in the middle and on top gives you all the sweetness you need, and I like to use brown sugar instead of regular in my cinnamon-sugar topping. It’s just a better flavor, and it caramelizes a bit more in the oven.
If you’re dealing with company this week, eat cake. If you’re having a busy staycation, eat cake. If you’re at work, eat lots and lots of cake. That’s about all the advice I have for you. Next time I see you, there will be fondue!
Ingredients
Instructions
- Preheat the oven to 350. Line an 8-inch square pan with foil and coat with cooking spray. Set aside.
- In a medium bowl, combine the sugar, flour, baking powder, and salt. Set aside.
- Beat the oil, applesauce, eggs, vanilla and milk until combined. Add the dry ingredients and stir until smooth.
- Pour half of the batter into the prepared pan. In a small bowl, combine the cinnamon and brown sugar and sprinkle half the mixture over the batter in the pan. Layer the remaining batter over the first layer and sprinkle the remaining cinnamon-sugar over the top. Drizzle the butter evenly over the surface.
- Bake for 25-30 minutes until set and done. Cut into squares and serve!
]]>
In case you haven’t noticed, I’ve been absent. It was totally beyond my control this time. That flu epidemic the CDC declared the other day found its way into my house. I’ve never been so sick in my life. A week down, unable to do anything but moan. And in the process, my blog just kind of stopped.
But now it’s back, and it’s a new year! Don’t expect me to go with the trend here and start posting healthy recipes. I have very strong feelings about resolutions this time of year. It’s not that I don’t believe in making healthy decisions, but doing it on January 1st is just plain odd. Why would you want to? That date seems to have an alarming failure rate.
And by the way, so does dieting. 95% of all diets fail because they’re unsustainable. What is sustainable is moderation. So by all means eat this amazing cinnamon breakfast cake, but then don’t have a giant brownie after lunch and a milkshake with dinner. Your coronary arteries will not be happy with you.
This cake is sheer, unadulterated cinnamon goodness. It’s got a thin layer of chocolate and cinnamon toward the bottom and then the rest is just light and fluffy. It’s perfect for breakfast when you’re in the mood for something a little less hard-hitting than your average cinnamon pastry but don’t want to sacrifice any of that flavor.
Incidentally, this guy is gluten-free. No, that’s not code for “healthy.” That just means that I used certified gluten-free oat flour in this cake, and it worked out beautifully. Oats and cinnamon are a perfect pair! The bottom layer is also quite joyous, combining not just cinnamon and chocolate but also a touch of coffee. So if coffee is your beverage of choice in the morning, you’ll be quite the happy camper.
I’ve missed you, and from the bottom of my heart, I curse the flu. Stay healthy out there, and I’m not talking about your food choices. Wash your hands and stay away from schools, day care centers, and doctors’ offices!
Ingredients
Instructions
- Preheat the oven to 350. Line an 8 x 8 pan with enough foil to hang over the sides and coat with cooking spray. Set aside.
- In a large bowl, combine the oat flour, sugar, baking powder, salt and cinnamon. Set aside.
- Using a different bowl, mix the milk, eggs and vanilla together. Pour the mixture into the dry ingredients and stir until you have a smooth batter. Fold in the melted butter until just combined.
- In a small bowl, make the filling. Mix the sugar, cinnamon and coffee. Do not add the chocolate or cinnamon chips, but hold them in reserve.
- Pour 1/3 of the batter into the cake pan. Sprinkle on the filling, and then evenly distribute the chocolate and cinnamon chips. Pour the remaining batter on top.
- Bake for 40 minutes. Cool completely and cut into squares.