Do you remember this recipe? You might. I first made it in grade 8, so many eons ago, and you may have made it in your home economics class too. It’s simple and tried and true; no fancy ingredients or technique here, people. Bet you have everything you need to make it right now. And you should, because damn it, fall is coming and it’s time to get ready with BAKING.
The recipe has stayed with me through the years because it’s just good and it works all the time, even when you overmix the batter or forget to preheat the oven, and fills the house with the smell of brown sugar and cinnamon. Also, it’s made with oil and there are a few tablespoons of oats in the topping so it’s not even that bad for you!
Coffee Cake (because it’s meant to be eaten with coffee. yes, it’s weird. no, I didn’t name it.)
Yield: an 11×7 pan of cake.
Oven: preheat to 350F. Do it now, because the cake mixes up fast and then you’ll be sorry.
2 cups all purpose flour
1 cup sugar
3 tsp baking powder
sprinkle of salt
1 cup milk
1/2 cup oil
topping, which you should prepare first, even, and then set aside:
1/2 cup brown sugar
3 Tbsp oats
1 tsp cinnamon
2 tsp oil
Preheat oven. Mix up topping. Line your pan with parchment or butter it.
How to make the cake? Muffin method. You remember the muffin method, right? No? For shame. Well, dump your dry ingredients into a bowl and mix till combined. Make a crater in the dry ingredients. Lightly beat those eggs and pour them, plus the other two wet ingredients (do I need to point them out to you?) into said crater. Use a spatula to mix till just combined. The batter might be lumpy – it’s okay, just check to make sure those lumps aren’t full of flour and you’re golden.
Pour batter into your pan. Sprinkle the topping on top. Decide there’s not enough topping and up it by a half-recipe. Put the pan in the oven in the middle rack and set your timer for 25 min.