So, when I had a chance to get a new coffee maker, I decided to try out one of these newfangled "single cup" brewers. I have to say I'm hooked. We don't drink coffee by the pots, usually it's a cup and then if we have another it might be hours later. Traditional coffee brewers entail a lot of waste therefore and as you know, I'm loathe to waste food.
I can have a cup in the morning and Michael can have one before work. Then we can share another when he comes home for lunch. No wasted pots of coffee and no horrible pots where I put in too much or too little. Each cup is delicious.
Anyway, enough with the advertisement. Along with the coffee I wanted something sweet. I've been doing really great with my diet and actually am having to remind myself to eat something so I don't shave too many calories during the day. A little calorie splurge on a sweet treat would be good.
I love old cookbooks and old recipes. I began leafing through a vintage cookbook from 1959 entitled The General Foods Kitchens Cookbook. It's a hefty tome full of line drawings and the odd color page. There are lots of little gems in this book, one of which I stumbled upon. The actual title of the recipe is "Novelty Coffee Cake." I don't know exactly what is novel about it, but it is easy to make and mouth wateringly delicious with your morning coffee.
The flavor profile reminds me of that Fair Food favorite, Elephant Ears. Lots of cinnamon and sugar that melt together for a great topping and a vanilla base that is somewhere between a doughnut and a cake. In fact, the batter or dough reminds me of a very sticky bread dough. You don't pour this cake in the pan, you pat it into the pan.
If you need a quick morning treat, this is perfect. About half an hour from start to finish and served warm with a great cup of Joe and a little whipped cream, well let's just say, your day will start off right!
Retro Cinnamon Sugar Coffee Cake
A great morning treat with coffee from the 1950's and reminiscent of a great Fair Food favorite- Elephant Ears!
- 1 1/2 cups all purpose flour
- 1 3/4 tsp. baking powder
- 1/2 tsp. kosher salt
- 1/4 cup butter
- 3 Tbs. sugar
- 1 large egg
- 1/2 cup milk
- 1/2 cup sugar
- 1 tsp. cinnamon
- 2 Tbs. milk
- 2 Tbs. melted butter
- Preheat oven to 375°. Grease and flour a 9-inch round layer cake pan and set aside.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and 3 tablespoons of sugar. Add egg and beat thoroughly.
- Add the flour mixture alternately with the 1/2 cup of milk, beginning and ending with the flour.
- Pour the batter into the prepared 9-inch cake pan and spread evenly to edges. Using a sharp knife form deep ridges in the batter.
- Sprinkle with mixture of 1/2 cup sugar and 1 tablespoon of cinnamon. Bake for 20 minutes.
- Pour the milk and melted butter over the top of the cake and bake for another 10-15 minutes longer until a cake tester comes out clean.
- Cut into wedges and serve warm.
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Yield: 6 pieces