Sugar Town Coffee Cake
3 cups of all purpose flour
3 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon of ground cinnamon ( or nutmeg, the texture will not change, but I prefer ground cinnamon)
2/3 cup of butter, softened ( about a stick and a third)
1 cup of sugar ( I used organic cane sugar for the first time the other night and LOVED it)
1 cup of whole milk
whisk the flour, baking powder, salt and cinnamon/nutmeg and set aside
Combine the butter and sugar until creamy. Add the eggs in one at a time. Mix well, scraping the sides of the bowl frequently.
alternate adding the dry mixture and the milk, but be sure not to overmix when doing so- or else your cakes will come out a bit on the chewy side, and goal is light and fluffy!
Pour the batter into greased muffin tins and bake at 350 for 25 minutes, or until golden brown ( I always fork test mine just to be sure)
To make the coating:
Melt two sticks of butter either on the stovetop or in the microwave amd combine copious amounts of cinnamon and sugar in a seperate bowl ( I stopped measuring this part long ago)
dunk each little cake in the butter, and give it a good roll into the cinnamon and sugar mixture, shaking off any excess!
These are awesome served warm, but taste just as good at room temperature ( and with coffee or a tall glass of cold milk, whichever you prefer)
Pairs Well With
I originally came across this recipe in the Pioneer Woman cookbook, and have adapted certain elements along the way. These delicious little cakes have made awesome birthday, christmas and random tuesday gifts for my friends, family and co workers