Pumpkin pie for Thanksgiving is just so traditional. So old school. Let’s be different this year and “do away” with pumpkin pie after the turkey and let’s eat…coffee cake for dessert as we sip our after-Thanksgiving dinner coffees!
We’ve found two great recipes for coffee cake. Take a look below.
This first one comes to us from “Mary” via AllRecipes.com.
You will need:
- Two cups of all-purpose flour
- Three-quarters cup of white sugar
- Two teaspoons of baking powder
- One-half teaspoon of salt
- One-half cup of butter
- One egg
- Three-quarter cup of milk (or as needed)
- One and one-half teaspoons of vanilla extract
- An additional one-quarter cup of all-purpose flour
- An additional two-third cup of white sugar
- One teaspoon of ground cinnamon
To make:
- Preheat your oven to 350 degrees F. As it heats, grease and flour a 9×13-inch pan.
- Make the streusel topping by combining (in a medium bowl) the one-quarter cup of flour, the two-third cup of sugar and one teaspoon of cinnamon. Cut in the butter until the mix looks like coarse crumbs. Set the bowl aside.
- Take a large bowl and combine two cups of the flour and three-quarter cup of sugar, the baking powder, and salt.
- Crack an egg in your measuring cup and then add milk to make one cup. Stir in the vanilla and then pour the cup’s contents into the crumb mixture and mix only until it’s all “just” moistened.
- Spread into your prepared pan and sprinkle the top with the streusel mixture.
- Bake the pan in the preheated oven for 25-30 minutes (or until a toothpick inserted into the cake’s center comes out clean).
- Allow to cool.
The next recipe comes from Ree of ThePioneerWoman.com, who calls it the “best coffee cake. Ever.” We’ll let you be the judge of that.
You will need (for the cake):
- One and one-half sticks of softened butter
- Two cups (scant) sugar
- Three cups of sifted flour
- Four teaspoons of baking powder
- One teaspoon of salt
- One and one-quarter cup of whole milk
- Three whole egg whites beaten until stiff
For the icing/topping:
- One and one-half stick of sotftened butter
- Three-quarter cup of flour
- One and one-half cup of brown sugar
- Two tablespoons of cinnamon
- One and one-half cup of chopped pecans
To make:
- Preheat your oven to 350 degrees.
- As you wait, sift the flour, baking powder and salt together.
- Beat the egg whites and set them aside.
- Cream the sugar and butter, then add the flour mixture and milk (alternate) until all are combined. (Don’t overbeat).
- Fold in egg whites with a rubber spatula and then spread in a well-greased pan (9×13″ or larger). (Ree recommends a cake pan with higher sides.)
- Take a separate bowl and combine the topping ingredients with a pastry cutter until the mix is crumbly. Sprinkle over the top of your cake mixture.
- Bake for 40 or 45 minutes (or “until no longer jiggly”). Serve warm.
Naturally, you’ll want to serve great organic coffee with your coffee cake, so make sure you’ve contacted a Ubean Coffee distributor near you soon so that you’ll have a good supply waiting for you and your Thanksgiving dinner guests!