it started as one of those saturdays wanting to make a special breakfast to celebrate all of us being in the same place at the same time. i knew i was on the right track as i overheard the girls whispering something about "mama's famous pancakes." but alas, there was not a drop of syrup in the house.
what to do what to do...
as soon as i came upon the recipe card, i knew this would be well-received - the smell of the cinnamon wafting through the house is something we can all relate to, and this "breakfast cake" (as the kiddos called it) delivered on its cinnamony promise, bringing a smile to everyone's face. i am not sure why it has taken me an entire lifetime to bake my mom's coffeecake - i remember it well from my childhood, although chances are i was finicky about it back then. that is not the case anymore, i can assure you of that. best part about this recipe - chances are you have the ingredients on hand.
so what are you waiting for?
irish cinnamon coffeecake (recipe from my mom)
cream the wet ingredients:
- 1/2 stick of unsalted butter*
- 1 cup sugar or 1/2 cup splenda for baking
- 2 eggs
- 1 cup non-fat greek yogurt (my mom uses sour cream)
- 1 tsp. vanilla extract
stir the dry ingredients into the wet mixture
- 1 + 1/2 cups flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
then combine 3 Tbsp. cinnamon with 1/2 cup sugar or 1/4 cup splenda for baking - set aside. pour half of the batter into your greased pan and sprinkle half the cinnamon/sugar mix over it. pour on the remaining batter and knife the batter a bit in the pan as you would when making a marble cake. (mmm, marble cake sounds good too, doesn't it... oh sorry, got distracted.) sprinkle the remaining cinnamon/sugar mix on top and bake for 45 minutes on 350, during which time everyone will be lured by the dreamy aroma into the kitchen and proceed to nag you about when it will be done. once it cools a speck, let everybody dive in and watch it disappear.
i might make a few more subtle changes next time - add ground flax seed and bake them as muffins to serve as some form of portion control (ahem). not for me, oh no - i only got one piece. but those other three people around here ATE ALL OF IT - in two days. one moment it was there, the next moment... poof! maybe i'll do muffins next time and double the recipe to see how they freeze - all in the name of research, of course. xoxo
*the recipe card says 1/4# which i misread as 1/4 cup, and although i have absolutely nothing against butter - believe me - it was super moist and i honestly didn't miss the extra butter. i do think substituting greek yogurt for the sour cream helped, as well.