Photo from that other famous Vocational Homemaker, Betty Crocker
There is something magical about coffee cake. Nobody claims to like it, but nobody ever turns it down.
Coffee cake can smooth over a lot of rough spots in life. No matter how tedious, stressful, or upsetting the situation, a coffee cake says “everything is going to be ok--someone took the time to bake.”
Coffee cake is one of those things that every Vocational Homemaker should have in her domestic armory. You can put together a coffee cake while the pot of coffee is brewing. And since obviously you have at least two cups of heavy cream in your fridge at all times, you can whip some of it into soft peaks and turn this coffee-and-cake occasion into an outright affair of note.
Herewith is the recipe that I use for all coffee cake happenings. NOTE: You’re going to need some baking mix. Use homemade if you have it, but store-boughten will also work just fine. Let’s not get carried away as to which is the better choice--as long as you end up with coffee cake, you win.
For the cake:
2 cups baking mix
2/3 cup milk or water
2 tablespoons sugar
For the topping:
1/3 cup baking mix
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons firm butter or margarine
Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir topping ingredients until crumbly; set aside.
In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with topping.
Bake 18 to 22 minutes or until golden brown.