Bryan's Bubby's Coffee Cake

It's been raining nonstop in this garbage town. And yeah yeah yeah I know, it could be snowing so I should be grateful but whatevz. I want to put some shorts on and sit in the sun until I right near pass out without spilling my diet coke with lime. (Side note, diet coke is the best and do not try and tell me how it's unhealthy and poison. If anything is going to kill me it's going to be the sugar and coffee, which I am happily let take me down.)

In the midst of all this rain, I've been able to bake up my usual storm because I don't have to feel guilty about staying inside. My current obsession, aside from Harry Styles, has been coffee cake. There are several I love that are frequently churned out of my kitchen but this is a new one. The other night I went to my boy's parents for dinner and brought some of my said coffee cake but his mum had made this cake. After scarfing down one piece and then a million slivers, I asked for the recipe. 

It's a very simple recipe but so damn good. The crumb is very tight yet light and not too sweet, not that that's a problem. The other night I got to Bry's after work around one in the morning and proceeded to eat a half eaten, three day old slice of this cake right from the plastic wrap while lying down. It was just as good then as it was the day it was born/made. 

BRYAN'S BUBBY'S COFFEE CAKE

Above is the original recipe but I thought I'd type it out and add a few changes

cake

1 cup butter, room temperature

2 cups sugar

4 eggs

1 tablespoon vanilla extract 

3 cups all-purpose flour

4 teaspoons baking powder

1/2 teaspoon salt

1 cup whole milk

topping + swirl

3/4 cup brown sugar, lightly packed

1 tablespoon cinnamon

how-to: Preheat the oven to 350ºF/176ºC. Butter an angel food cake pan/tube pan generously. Mix together topping in a small bowl, set aside.

Cream together the butter and sugar until combined and somewhat fluffy. I beat it by hand so I just beat until the sugar is fully mixed in. Add the eggs one at a time. Mix in the vanilla. I mix in the baking powder and salt really well then add the flour just until combined and no big streaks of flour remain. Slowly add the milk until the batter is combined. 

Pour half of the batter into the prepared pan. Sprinkle half the topping. Spread the other half of the batter on and sprinkle remaining topping on. Take a butter knife and swirl the batter a little bit. 

Bake for 60-75 minutes or until a toothpick inserted comes out clean. Allow to cool slightly, about 15 minutes, before removing from the pan.