Both the girls were away this past weekend so Bob and I really relaxed, especially in the realm of cooking. This morning Rosie Jane asked for something yummy for breakfast. I suggested a coffee cake and she said that sounded good and she wanted the one with the crunchy topping. Easy enough to do. This recipe actually comes from two different sources, the coffee cake is from my Fanny Farmer Cookbook and the topping is from The Joy of Cooking. Put together they make a yummy breakfast.
modified from The Fanny Farmer Cookbook
1 c sugar
1 3/4 c flour
2 tsp baking powder
4 Tbsp butter
1 egg, lightly beaten
1/2 c milk
Preheat the oven to 375* and butter an 8-inch square cake pan. Mix the sugar, flour and baking powder in a large bowl. Work in the butter with your fingers or a pastry blender until the mixture resembles coarse meal. Add the egg and milk and blend. Spoon into the pan. Sprinkle on the topping. Bake for 20-25 minutes.
modified from The Joy of Cooking
1/3 c flour
1/3 c finely chopped walnuts or pecans
1/3 c brown sugar
2 1/2 Tbsp melted butter
1/2 tsp cinnamon
1/8 tsp salt
Blend with a fork or pulse in a food processor untl the mixture resembles coarse crumbs.