Do we still DO coffee cake??
These marvelous little cakes used to be served when company stopped by for coffee and tea. Women used to serve a variety of these gems at parties and socials….
Please tell me we haven’t become too busy for all of that???
In hopes of reviving the good ole-fashioned coffee cake….I’m sharing my Maple Nut version!
It’s simple, tasty, and company pleasing.
So have a social, or take some over to your neighbor. It’s the right thing to do
2 1/2 cups flour
3/4 cup granulated sugar
1 1/2 cups brown sugar (divided)
3/4 cup oil
1/2 teaspoon nutmeg
1 1/2 teaspoon cinnamon (divided)
1/4 teaspoon ground cloves
1/2 cup buttermilk
1/2 cup sour cream
1 teaspoon maple extract
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
2/3 cup chopped pecans
4 tablespoons melted butter
4 ounces cream cheese- softened
1/2 cup powdered sugar
1 teaspoon vanilla
3 tablespoons milk
Preheat oven to 350 degrees.
Grease a 9×13 pan and set aside.
In a large bowl, combine the flour, sugar, 1 cup of the brown sugar, nutmeg, and 1/2 teaspoon of the cinnamon.
Measure out 3/4 cup of this mixture and set it aside.
In the remaining mixture, make a well in the center.
In a separate bowl, whisk the egg, buttermilk, sour cream, maple extract, baking powder, baking soda, and salt together until smooth. Pour this mixture into the center well in the other bowl.
Combine the reserved flour mixture with the remaining 1/2 cup brown sugar, 1 teaspoon cinnamon, and chopped pecans. Add the melted butter and stir until combined and moistened.
While the cake bakes, place the cream cheese in a medium bowl and whip with an electric mixer until fluffy. Beat in the powdered sugar. Stir in the vanilla and milk until thoroughly combined. If necessary, add a little more milk to get a drizzle consistency.
When the cake has cooled slightly, cut into small (hahah LARGE) squares and serve with a generous drizzle of the cream cheese glaze.
Modern Mrs. Cleaver