Our “Come on Over” recipes are becoming more creative than ever—well, at least the titles are—thanks to the pandemic! So here’s a keeper. The prep time is minimal; the baking time is the perfect fit for getting everyone fed and ready to start their day—in their section of the house! [It’s great for overnight guests too, so try it now and stick it away to use again later.]
Quick and Easy Coffee Cake
Prep time: 5-7 minutes-ish
Serves: 6
From the kitchen of Brenda Henderson (shared with me by my sister)
Ingredients:
- 1 cup unsifted flour
- 1/3 cup sugar
- 3 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/2 cup milk
- 1/4 cup salad oil
- 1 tbsp sugar/1 tsp cinnamon (more or less of either, to taste) – combine to sprinkle on top before baking
Directions:
- Preheat oven to 350-375, depending on heating level of your oven.
- Lightly grease 8×8 pan or pie plate with oil or cooking spray.
- Mix dry ingredients in medium-size bowl, either sifting together or stirring well with a fork.
- Add egg, milk, and salad oil.
- Beat with spoon until smooth.
- Pour into greased pan or pie plate.
- Sprinkle top with cinnamon/sugar combination.
- Bake at 350-375 (see #1) for 12-15 minutes.
- Let cool a minute or two before serving so that it doesn’t “crumble.”
We had this on Easter morning with a scrambled egg/sausage/veggie mixture and a half of a Cara Cara orange each. Filling…and, I might add, delicious!
It’s a favorite here. The amount of prep time (with minimal dishes!) is the real plus for me! The coffee brews in the amount of time this cooks, so I can even decide at the last minute to serve this! We keep any leftovers in storage containers in the refrigerator and heat about 10 seconds in the microwave before serving!
Enjoy! We’d love to know how your’s turns out!