One of our Panhandle family favorite coffee cake recipes comes together in just minutes for a relaxed weekend bake for breakfast or brunch. This cake is dotted with jam and then topped with a cinnamon sugar mixture before baking. When baked, the sugar mixture melts into the cake ever so slightly and caramelizes, giving the finished coffee cake a delicious spiced crumble crust. The cake itself is fluffy and delicate with a buttery vanilla taste. Easy is good!
Quick and Easy Coffee Cake
¾ cup granulated sugar
1 ¾ cup Panhandle Milling Organic Kamut® All-Purpose Flour
2 tsp. baking powder
½ tsp. salt
½ cup melted butter
½ cup milk
1 tsp. vanilla or almond extract
½ cup jam of your choice (blackberry, raspberry etc.)
3 Tbsp. Brown Sugar
1 Tbsp. cinnamon
Directions: Preheat oven to 375°. Spray an 8x6x2 rectangle baking cake pan with non-stick spray. Mix the sugar, flour, baking powder and salt. In a separate bowl mix the melted butter, eggs and milk. Blend just until combined. Spoon into the prepared pan. Dot with jam, 1 tsp at a time over the top. Sprinkle with the cinnamon sugar mixture. Bake 25-30 minutes until toothpick comes out clean.