September 25, 2011

Coffee Cake with a Twist!

Well, hello there!  First a backstory... Smiley from  I had written an entire post last night with this recipe including pics and saved it to my drafts to publish later.  When I went back to get the post and publish it... it was GONE.  Boo what a waste of time.  Anywho, here's what it said:

I love fall baking and so I thought I'd share one of my favorite recipes.  It has nutmeg and cinnamon in it so it makes the house smell divine and fallish.  Just what I wanted.  Now for the *twist* part... the crust is on the bottom ~and oh so good~  I only took a couple of pics of the process and not the play by play that I sometimes share.  Its a simple yet elegant recipe.  Try it, its good.

Animation from

Crust Bottom Coffee Cake
Rub together:
1 stick of butter ~room temperature~
2 cups of flour
2 cus of brown sugar

Divide mixture into 2 parts 
~I did the math, that would be 2 cups and 4 tblspns~
Press part 1 into an 8x8 cake pan
~I used my 9 in round clay baker and it was a perfect fit also~

To the other part add:
1 beaten egg
1 cup sour cream
1 tsp baking soda
1/2 tsp nutmeg ~maybe a smidge more~
Mix well and spread carefully over the crust bottome
Sprinkle the top with cinnamon and chopped nuts
I like to make sure my cinnamon covers the entire top.

I use a liberal amount so that no cake area is showing and then also sprinkle nuts over it. Use lots of cinnamon

Below on the left is the 1 part pressed into the bottom and on the right is the other part.  The cake part that is spread onto the crust bottom

In this next picture is the finished product

This next picture is with no flash and shows the layers with the crust bottom

Here's the same shot with a flash.  I wanted you to see the lovely and yummo crust bottom.  This is a very elegant coffe cake and is great to bring to a potluck or Sunday event. 


and Happy Fall Ya'll
 Smiley from

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