Today Gabriela visited with her two adorable children; she used to babysit for us, beginning when Steph was only 8 months old! We had dozens of boxes and bags filled with outgrown clothes and toys for them. I served a yummy (if not terribly photogenic) coffee cake, yet another success story from The Weekend Baker by Abby Dodge. I have yet to make anything less than scrumptious from this book—and the recipes are easy as, well, pie!
for the topping:
16 Tbsp (2 sticks) unsalted butter
½ cup granulated sugar
¾ cup firmly packed light brown sugar
1½ tsp ground cinnamon
¼ tsp ground nutmeg
pinch of table salt
2⅔ cup all-purpose flour
for the cake:
3 cups all-purpose flour
1¼ cups granulated sugar
1½ tsp baking powder
½ tsp table salt
2 large eggs
1 cup whole milk
12 Tbsp (1½ sticks) unsalted butter, melted and cooled slightly
2 tsp vanilla extract
Position rack in middle of oven; heat to 350°. Lightly grease a 9x13" baking pan.
Make the topping: In a large saucepan, melt the butter over medium heat. Remove the pan from the heat and add both sugars, cinnamon, nutmeg, and salt. Stir with a rubber spatula, pressing to crush lumps of sugar. Add the flour and mix until well blended and pasty. Set aside.
Make the cake: In a large bowl, whisk the flour, sugar, baking powder, and salt until well blended. In a medium bowl, whisk the eggs, milk, melted butter, and vanilla until well blended.
Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula just until blended. Scrape the batter into the prepared pan and spread evenly. Break up the topping mixture with your fingers into medium-sized pieces and sprinkle evenly over the cake batter to form a generous layer.
Bake until the cake springs back when lightly pressed in the center and a toothpick inserted in the center comes out clean, about 40 minutes. Place the pan on a rack to cool. Serve warm or at room temperature. Store leftovers, covered at room temperature, for up to 4 days. (As if!)