Jan 21, 2012
upside down coffee cake
There's nothing quite like a snowy Saturday morning with nothing to do. The only thing that could make it better would be some warm, sweet cake. Especially when the cake is disguised as breakfast.
This coffee cake turned out to be quite a surprise. First, the batter was really like cake batter; it wasn't nearly as thick as I had learned to expect from coffee cake.
And the second surprise (which I should have expected assuming the first surprise) was that when it baked the crumble sank to the bottom. We were slightly disappointed at first, thinking the crumble topping had somehow vanished while in the oven leaving a sad, naked cake. But once we starting plating the cake the creamy cinnamon and sugar appeared. It was secretly hiding at the bottom and it totally made up for the missing crumble on top.
So, rather than regular coffee cake, I present to you...upside down coffee cake.
Upside Down Coffee Cake
Recipe adapted from BBOnline (Castle in the Country Bed and Breakfast Inn)
-1/4 c butter
-3/4 c sugar
-1 1/2 c flour
-2 tsp baking powder
-1/2 tsp salt
-1 c milk
-1 tsp vanilla
-1 c brown sugar
-3 tbsp flour
-2 tsp cinnamon
-1/4 c butter
Grease a 9x9 baking pan. In a medium bowl, cream the butter and sugar. Beat in the egg. In a separate bowl, mix flour, baking powder, and salt. Alternate adding flour mix and milk to the butter/sugar mixture. Stir in the vanilla.
To make the topping, cut the topping ingredients together with a pastry cutter or fork. Spoon about a third of the batter into the cake batter. Pour the cake batter into the prepared pan. Sprinkle the remaining topping over the batter. Bake at 350 degrees for about 35-45 minutes or until a toothpick inserted in the center comes out clean.