Coffee Cake of Mass Destruction
One morning I wanted to make a coffee cake for breakfast but I couldn’t find a recipe that didn’t call for yeast or other ingredients I didn’t have on hand. I wanted almost instant gratification, not time spent waiting for dough to rise. I found some recipes for baking powder coffee cakes in the cookbooks I have so I combined a few. Then I cut down the amounts so I could make a smaller cake.
This is a very good coffee cake and seldom lasts more than a day. My better half gave it the name after he realized we’d eaten the first one I baked in half a day. It is almost impossible to resist.
• 3 tablespoons of butter
• ½ cup of sugar
• 1 egg
• 1 cup of all purpose flour
• 1 ¼ teaspoon of baking powder
• ¼ teaspoon of salt
• 1/3 cup of cold milk
• ¼ teaspoon or more of vanilla
• ½ cup of diced dried fruit, mixed or one type
Heat the oven to 350 degrees. Grease a round 10×2 inch cake pan.
Put the dried fruit into a small microwave safe bowl. Add enough water to cover the fruit by about half an inch. Put in the microwave and heat on high for 1 minute. Allow the bowl to sit on the counter and let it cool while you mix the cake ingredients.
Cream the butter and sugar together in a medium bowl. Add the egg and vanilla and beat well. Stir the dry ingredients together in another bowl. Add dry ingredients alternately with the milk. Drain the water from the fruit and stir it into the cake batter. Pour the batter into the prepared baking pan.
To make the crumb topping combine 1 to 2 tablespoons flour with 6 teaspoons or more sugar and a couple teaspoons of cinnamon. Add a few grains of salt. Blend in enough butter to make a crumb topping. Use either a fork or a pastry blender to work the butter into the dry ingredients. Distribute the topping as evenly as possible over the top of the cake batter.
Bake the cake for 25 to 30 minutes or until the center tests done.
Make the icing by blending 3 tablespoons of powdered sugar, a drop of vanilla and a teaspoon of water together. Add more water or sugar as needed to make a thin icing. Take the cake out of the oven and while it is still warm drizzle the icing over the top. Use a spoon or fork to drip icing in thin strings about a half inch apart over the top of the cake. I go back and forth in one direction, then back and forth in the other direction. Then I begin at the outer edge and spiral into the center. It is a surprisingly pretty cake.
The recipe can be doubled.
Chopped nuts can be added to the cake or to the topping.
Fresh fruit or berries can be added instead of the dried fruit. If the fruit is firm, grate or chop fine.
If you don’t have a microwave you can pour boiling water over the dried fruit to plump it.
Spices can be added to the cake batter. Cinnamon, nutmeg, or whatever you want.