Fast and Delicious

I woke up ungodly early this morning. For absolutely no reason. Unfortunately, this happens more often than I would like.

So I decided to make a nice coffee cake for breakfast for the family. This recipe seemed like a great option as it didn’t have a rising time as there was no yeast called for.

The topping was a nice combination of sweetness and cinnamon spice. The sugar gives the top of the cake a nice crisp crust.

What I found to be the best part of this coffee cake was the lemon rind.

It really was a quick and basic cake recipe. Nothing really special about the batter. Not until you add the lemon rind.

It adds a lovely brightness to the cake. And just a hint of the lemon flavor. You can taste it, but you kind of have to think about it first.

The coffee cake was a hit. My husband and daughter were awoken by the delightful smell of baking. It went perfectly with our morning coffee!

Watch The Video

QUICK COFFEE CAKE

1 1/2 Cups Sifted All Purpose Flour

1/4 Teaspoon Salt

2 Teaspoons Baking Powder

1/4 Cup Butter

1/2 Cup Sugar

1 Egg

2/3 Cup Milk

3/4 Teaspoon Grated Lemon Rind

2 Tablespoons Flour

2 Tablespoons Butter

5 Tablespoons Sugar

1/2 Teaspoon Cinnamon

Combine 2 tablespoons flour, butter, sugar and cinnamon to make streusel. Preheat oven to 375 degrees. Sift together flour, salt, and baking powder. Cream butter until soft. Add sugar and beat until light and fluffy. Beat in egg and milk. Add the sifted ingredients to the butter mixture. Add lemon rind and beat until smooth. Spread in a greased pan and cover with streusel. Bake for 25 minutes. Serve warm.