Hello, everyone! Happy December! We had our first big snowfall where I live recently, and I’m loving it! Not only is it fun to play in, it gives me an excuse to stay inside and bake if I don’t feel like going outside in the cold. Today’s recipe is an oldie but goodie- Sunday coffee cake, originally created by McCall’s Great American Recipe Card Collection. This recipe came out when my mom was a little girl, and it’s still very popular in my family! It’s the perfect warm, sweet, light cake with the cinnamon topping swirled throughout the cake, crisp on the top and soft on the inside. Everything good about cake is in this recipe! Here are the ingredients:

Topping:

• 1/2 cup granulated sugar
• 1/4 sifted all-purpose flour
• 1/4 cup butter or margarine, softened
• 1 tsp ground cinnamon

Cake Batter:

• 1 egg
• 3/4 cup granulated sugar
• 1/3 cup melted butter or margarine
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 1/2 cup all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt

First, let’s make the topping. Put all the topping ingredients into a small bowl, and mix it up with your hands so that all of the ingredients are combined and the topping is crumbly.

Set the topping aside and start on the batter. First, crack the egg into a small bowl. Using either a hand mixer or a little rotary beater, beat the egg until it’s frothy.

Now, add in your sugar and butter, and mix until the ingredients are fully combined. Tip: If your butter is still hot out of the microwave when you’re ready to add it, put a little of the butter in and stir it around before adding all of the hot butter to the mixture. If you add all the hot butter in at once, you might end up with a cooked egg. Now, add the milk and vanilla in and mix well. The batter at this point will be very fluid.

Add the flour, baking powder, and salt, and mix well until everything is fully combined. Pour the batter into a greased 8x8x2″ pan, sprinkle evenly with the topping, and bake at 375ºF for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.

When it’s done, you can either cool it or serve it hot. My family refused to let me cool the cake because they wanted to eat it then, and it tasted great! The topping melted down into the cake, and made delicious cinnamon swirls in the cake.

Although this recipe is great as it is, feel free to try putting fruit into it, like blueberries, apples, or peaches. After you pour the batter into the pan, put the fruit into a little flour (this will prevent them from sinking to the bottom of the cake) and then drop the flour-dusted fruits on the top of the cake batter. Then, sprinkle with the topping as usual, and bake away! I personally think the peach one sounds the best, but experiment with whatever type you want, and see how it goes!

A warning: once you make this cake, people will beg you to make it again and again! Happy baking!