Top Secret Coffee Cake Recipe

As promised, the coveted coffee cake recipe. While we love fresh roasted coffee by itself, when the temperatures outside start dropping we find ourselves making sweets to accompany our home-roasted coffee. If you missed the last post, Aaron shared the beginner’s guide to home-roasted coffee, so definitely take a peek. Home-roasted is easier than you think, and when it’s paired with a delicious cinnamon laden moist coffee cake, you’re not going to dread those cold mornings quite as much.

Aaron snagged this recipe while going to school at Northwest Kansas Technical College in Goodland. He was such a fan of the coffee cake, he couldn’t leave the program without the recipe (don’t worry he asked for the recipe)… so yes, it was somewhat top secret, until now.

We recently made a batch of coffee cake…because this recipe makes enough for two 13x9 pans, we had coffee cake for an entire week (though we probably didn’t need, our kiddos sure didn’t mind).

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Secret Coffeecake Recipe

Yield: 24

Author: Caryl Hale

Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M

A double coffeecake recipe Aaron snagged while in school at Northwest Kansas Technical College. Make a batch and share a batch.

Ingredients

Batter ingredients

• 7.5 cups flour
• 2.75 Tablespoons baking powder
• 2.75 cups sugar
• 1 tablespoon salt
• 4 eggs
• 3 cups milk
• 2.5 cups liquid shortening (vegetable oil, melted coconut oil, melted shortening)
• 2 tablespoons vanilla

Topping Ingredients

• 8 ounces oleo or butter (2 sticks)
• 2 cups sugar
• 2 tablespoons + 2 teaspoons flour
• 3 tablespoons Cinnamon
• 1 teaspoon salt

Instructions

1. Combine the dry batter ingredients including the flour, baking powder, sugar, and salt in a large mixing bowl. 
2. In a small mixing bowl, beat eggs and and milk, then add to dry ingredients until they are just moistened.
3. Add shortening and vanilla and mix on low speed for 1 minute.
4. Spread into two well greased 13x9 pans.
5. For the topping, in a small bowl, combine the ingredients; sprinkle half the topping over each batter pan. Cut topping horizontally and vertically into the batter. 
6. Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Created using The Recipes Generator