Sugar N Spice Coffeecake

Here's a family favorite. Nutritionwise, it's not very healthy. You can make it with whole-wheat flour and raw sugar, farm-fresh eggs and milk from the dairy. That will help, but the fact is when the recipe is basically half flour and half sugar, it's just not very healthy...but it certainly is yummy!!!

I remember as a little girl my mom would make this breakfast treat and the scent of cinnamon would permeate the house. This is Grandma Christenson's recipe, although I've tweaked it a bit. Would you believe that the original called for even more sugar? I think it's possible to have too much of a good thing!

On to the recipe! (Special thanks to Shari for the kick in the pants to get me going today!)

Sugar and Spice Coffeecake

2 1/2 cups flour
1 1/2 cups sugar (either brown or white)
1 tsp cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg

3/4 cup vegetable oil, melted butter or shortening

1 tsp. baking soda
1 tsp. baking powder

1 egg
1 cup milk, buttermilk, cream, plain yogurt or water

Step One:
Combine first 5 ingredients and mix well.

Step Two: Add oil to dry ingredients and stir until mixture is well-blended and very lumpy.

Step Three: Set aside 1/2 cup of the crumb mixture to use as topping. To the remaining mixture, add the baking powder and soda and mix very well. Lumps of baking powder taste terrible!

Step Four: Add egg and milk and mix just till egg is incorporated. Batter should be lumpy. Lumps are a good thing in this case!

Economy/Substitution Note:The original recipe called for buttermilk. When we have milk, we use milk. Otherwise, I make this with just water. If you do use buttermilk or plain yogurt, you might need to increase the sugar a bit (It depends on your taste preference. I think a cup-and-a-half of sugar is sufficient, but...). I've found that when milk is just not available, water works just as well in most bread recipes.

Step Five: Pour batter into a 9x13 rectangular pan and sprinkle the crumb topping over it. You may be tempted to reserve a little more than 1/2 cup for the topping. Don't do it. If you really want more crumbs of sugar on top, make a little extra in the first steps. Pulling out more than 1/2 cup messes up the ratio and the cake doesn't rise properly...and it doesn't taste too good either. This is the voice of experience talking!!!


Step Six: Bake in a moderately hot oven (350 degrees) for about 20 minutes.

Serve with hot coffee or cold milk. Sarah likes to drizzle cream over the top. This cake keeps well if covered with plastic wrap. The oil causes it to dry out if left uncovered. A single recipe will yield 12 3" square pieces. The recipe doubles well and can also be made in a jelly-roll pan to give thinner, smaller pieces (for your next ladies' brunch?).

While still hot, the cake will be very crumbly, but it will solidify as it cools, making it easier to cut and serve...although in our house, it seldom lasts that long!

Provecho!