My kids swoon over the coffee cake at one of those chains that sells coffee. You know the one on every street corner. The price and the scary nutrition info keeps me from indulging them more than once every couple of years. I like coffee cake too. Not that one especially, but most any coffee cake can woo me–particularly one warm out of the oven.
This one has a great advantage over the usual coffee cake recipe–almost no mess possible and truly a QUICK coffee cake–quicker than making a run for the coffee shop, standing in line for your drink and pastry order and getting home. The other advantage…if you bought one too many loaves of bread or have made one too many–you can give it a fresh taste for breakfast.
Quick Coffee Cake
1 loaf unsliced bread
Melted butter or margarine
3/4 cup flour
1/2 cup firmly packed brown sugar
Remove crusts from bread; (save for bread pudding or put out with your feeder for the birds) cut loaf in 1/2 lengthwise. Brush tops and sides with butter or margarine. Combine flour, sugar, 1/4 tsp of cinnamon. Add 1/3 cup butter and margarine; mix until crumbly. Sprinkle crumbs on bread. Sprinkle generously with cinnamon. Bake at 400 for 15 min.
Recipe originally from The Pocket Cookbook, Elizabeth Woody, 1942