Each year, I share a delicious recipe to accompany our TeaPal. Usually, I’ve shared something that accompanies tea, but this year, as I am writing a book set right here at home, I thought I’d share a recipe for a traditional, American coffee cake.
I’ve linked to the King Arthur recipe, below, but here are a few things I do differently:
1. I sometimes use both cardamom and cinnamon, dividing the total by two. It makes for a slightly Scandanavian taste that my family enjoys.
2. I usually cut the flour back by about half a cup (to 1.5 cups) and up the sugar to 1.25 cups.
3. I double the topping, add 4 Tbs of butter, and put half in the middle of the cake (spread half the batter, then half the topping, half the batter, half the topping).
4. I bake it in a springform (cheesecake) pan for easy removal.
I promise this recipe will not disappoint!