Coffee cake reminds me of my mom. She loves it! The evidence was in the tasty Saturday breakfasts I grew up eating, where she’d serve up thick slices of Sour Cream Coffee Cake or Cherry Swirl Coffee Cake on the regular. Another thing my mom loves, as do I, are vintage Betty Crocker cookbooks. I find them tucked under the Christmas tree, in spontaneous packages on my porch and in my mom’s suitcase when she visits. They are treasures! Not only are the recipes tried and true, but they’re full of the best illustrations (one of which I loved enough to get tattooed on my arms!).
While perusing Betty Crocker’s New Good and Easy Cook Book, I stumbled across this recipe for Double-Quick Coffee Bread and knew I needed to make it soon. Unlike other crumb-like coffee cakes, this recipe is more like monkey bread’s cousin, but instead of relying on pre-made biscuits, its base is homemade. After making the recipe a couple times, I’m completely hooked! I can’t wait to send this recipe to my mom, and to make it again (and again).
This method is simple, and, as an extra bonus, it’s all done in just one bowl. Start by stirring the bread ingredients together with a wooden spoon. (You can use an electric mixer too, if you’d prefer.)
After an hour of rise-time, it’s time to bake. Once it’s through baking, immediately turn it out onto a platter or serving plate and dish it on up!