Extremely Easy Weekend Coffee Cake

During the early months of the pandemic, I was making a Special Sunday Breakfast every weekend. To this day, we try to make something out of the ordinary or special on the weekend, but I don’t go as above and beyond anymore.

I wanted to make my mom’s go-to coffee cake last weekend, as I plan to include it in this project, but I couldn’t get the recipe from her in time (and truthfully, I was too lazy to see if I actually had it jotted down or saved somewhere). I dug out my recipe binder from the garage and found this one scratched on a random notepad paper, and I thought maybe it was the same recipe. It turns out it’s not, but this was so easy and pretty darn delicious, I thought I better share it too.

EXTREMELY EASY WEEKEND COFFEE CAKE

INGREDIENTS:

FOR THE CAKE:
3/4 cup sugar
1/2 cup butter, softened
1 egg
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
2 cups flour

FOR THE TOPPING:
1/4 cup cold butter, cut into small cubes
1/2 cup sugar
1/3 cup flour
1 teaspoon cinnamon

INSTRUCTIONS:
Preheat oven to 375 degrees. Grease a 9x9x1-inch baking pan. In a medium bowl, using a hand mixer, cream together the butter and the sugar. Next, add the egg, baking powder, and salt, and combine. Add in the milk, and slowly add the flour, mixing to combine. Pour into the prepared pan. Next, assemble the topping. In a small bowl, combine all ingredients until using a fork or your hands (I prefer using my fingers, as it’s easier to work with the butter, in my opinion) until texture is somewhat fine. Sprinkle over the cake batter. Bake for 25-30 minutes. Let stand for at least 10 minutes before cutting.