Winter makes me think of warm, carb heavy brunches. I think of breakfast overnight casseroles for Christmas morning and hot out of the oven cinnamon rolls with drippy icing.
Coffeecake is a classic sweet component to a brunch spread and is a great crowd pleaser with the flavours of cinny buns without all the hassle. Can I get an amen?
The most important question when it comes to breakfast in our house is "sweet or savory"? I'm of the strong opinion that you need both to complete a weekend breakfast. Saturday morning breakfasts are becoming a tradition in our house and I love it. I had been craving coffeecake for about a week but had been out of vanilla. This NEVER happens in our house and I was deeply shocked and a little ashamed to find my vanilla empty. Once I was restocked this was the first recipe I wanted to make. I decided to try the recipe from Joanna Gaines' second cookbook Magnolia Table II. Instructions Streusel
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 2 tsp cinnamon
- 5 tbsp butter, cold and cubed (add additional 1-2 tbsp depending on desired texture)
Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 8 tbsp butter, room temp
- 3/4 cup sugar
- 1 large egg
- 3/4 cup milk (I used soy)
- 2 tsp vanilla
Instructions
- First make the streusel (or if you are lucky like me, have your hubby make it for you 😉 ). Mix the streusel ingredients in a small bowl and then cut in the butter.
- For the cake, preheat the oven to 350 and grease a 9x9 baking dish.
- In a medium bowl, whisk together the dry ingredients (flour, b.powder and salt).
- In a stand mixer, cream the butter and sugar. Once light and fluffy add the egg, milk and vanilla. Scrape sides as necessary.
- Once incorporated, with your mixer on low, add the dry ingredients. Be careful not to overmix.
- Transfer the batter to the prepared baking dish and spread out evenly with an offset spatula. Sprinkle the batter with streusel (while pressing it tightly in your palms to create bigger chunks if desired).
- Bake in preheated oven for 30-35 minutes.
- Best served warm same day of baking. If you need to reheat, place in microwave wrapped in a damp paper towel for 10-20 seconds.
Notes
- Veganize this recipe by using an egg replacer and using non-dairy alternatives such as plant based milk, plant based butter or coconut oil (solidified).