I have always loved baking in the mornings, especially in the colder months of the year. There’s just something about heating up the oven on a chilly morning and baking something for breakfast in my PJs.
Since Miss Madison arrived, though, I haven’t been doing as much early morning baking. Morning baking has been replaced with lots of snuggling (and I am certainly not complaining!). When I do find some time to do some AM baking, I have to use my time wisely. I rarely have a lot of free time all at once, so I’m usually looking for a simple recipe that I can put together in just a few minutes. Then, we can go about our morning routine while breakfast is in the oven.
This coffee cake recipe is perfect for busy mornings. It’s adapted from a recipe for “Cinnamon Flop” that was passed down to me from my grandmother. I remember my mom baking it for us on special occasions when I was a kid, and now I can see why. The recipe is quite simple, but it yields a moist and delicious coffee cake studded with a crunchy and sweet cinnamon topping. It was a favorite of mine growing up, and it’s becoming a new favorite all over again!
This time around, I decided to use some eggnog to jazz up the coffee cake just a bit. While I don’t really drink much eggnog, I always pick up a container of it at the grocery store this time of year for baking. The original recipe calls for milk, but I thought that some eggnog would make the cake extra rich and give it a bit of holiday flair. To pair with the creamy eggnog, I also added some chopped cranberries to the recipe. Not only do they add another layer of flavor, they also add some pretty color to the cake.Continue Reading