If you are reading this on April 7th, today is National Coffee Cake Day. Funny how memories of childhood pop up at the most interesting times. My niece asked this morning if I had a good coffee cake recipe, so I sent her Mom’s. What a great way for her to remember her grandmother.

This coffee cake defines “simple.” Mom had me making it by the time I was 10. Not complicated, not too sweet, and perfect for a quick family morning surprise, this cake has few ingredients, so gather them up and let’s get baking!

I don’t usually bake. I don’t usually use sugar, or white flour for that matter, but I truly believe “less is more,” so a rare trip down memory lane isn’t bad, as long a someone will help you eat this pan of deliciousness. I quite honestly can’t say if it freezes well as I’ve never had it last more than a few hours.

Equipment:

• 9×9 baking pan
• small mixing bowl
• medium mixing bowl
• wooden spoon or rubber spatula
• small, microwavable dish

Ingredients:

• 2 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup sugar
• 1 egg
• 1 Tablespoon melted butter
• 1 cup milk (I use skim; use what you have)
• 2 Tablespoons sugar
• 2 teaspoons ground cinnamon

Directions:

Preheat oven to 350 F. Sift dry ingredients (except for the 2 Tablespoons sugar and 2 teaspoons cinnamon-that comes later) in a medium mixing bowl. Melt butter in a small, microwavable dish (cover it so it doesn’t explode in your microwave). In a small mixing bowl, whisk egg and milk together. Add melted butter. Add wet ingredients to dry ingredients and mix gently with a wooden spoon or rubber spatula until totally mixed. Pour into prepared 9×9 baking dish and spread evenly.

Mix additional 2 Tablespoons sugar and 2 teaspoons ground cinnamon in a small bowl. Sprinkle evenly over top of batter in pan.

Bake in a preheated 350F oven for 25 to30 minutes until top is crispy and toothpick comes out clean.

Cool slightly before cutting a big slice and slathering it with butter. Enjoy!