I love lazy Sunday mornings, who doesn't? Not having to do the morning rush to school and work? Wearing those pajamas just a little bit longer and enjoying that second cup of coffee. If you're looking for that perfect weekend breakfast treat then look no further than this deliciously easy Sunday Morning Coffee Cake recipe. Perfect for those mornings when you can spend a little more time in the kitchen. Made with items you probably already have in your kitchen, with the exception of the pecans. Happy baking & enjoy!
1 1/2 C. Flour
1/2 C. Granulated Sugar
1/2 C. Buttermilk
1/3 C. Vegetable Oil
1 tsp. Baking Powder
1/4 tsp. Kosher Salt or Table Salt
1 large Egg
1/2 C. Packed Brown Sugar
1/2 Stick Butter Softened (Unsalted)
1/2 C. Pecans (or whatever nut you like)
1 tsp. Cinnamon
1. Preheat oven to 400*F.
2. Lightly grease 9-inch round cake pan with vegetable shortening.
3. Mix with wooden spoon or spatula 1 cup of flour (rest of flour is for topping), granulated sugar, buttermilk, oil, baking powder, salt & egg.
Pour batter into cake pan.
4. Mix rest of flour, brown sugar, butter, cinnamon & nuts with a fork until crumbly. (You can always add a bit more flour to make it more “crumbly” if you would like.)
5. Sprinkle over batter.
6. 25-30 minutes. I would check at 23 minutes with a toothpick just in case since all ovens can be off a few degrees.
NOTE: If you want to add fruit sometimes I peel an apple and slice paper thin then place over the batter before the topping.
HINT: If you don’t have buttermilk, just pour right under a 1/2 C. of milk and add 1/2 tsp. of white vinegar or lemon juice. If you don’t have those items either, I have substituted evaporated milk instead of buttermilk.
Serve warm with lots of butter and some fresh strawberries!