Summertime Coffee Cakes

Jan D’Atri | Jul 8, 2013, 6 a.m.


Jan D’Atri

Children are finding their way into the kitchen like never before, creating a first of its kind kids’ cooking craze. Summer is a fantastic time to head into the kitchen with them to bake up something simple and delicious!

A great place to start is with an easy coffee cake or two that may very well launch a kid’s love affair with baking. The first recipe I’m sharing is a Quickie Coffee Cake that basically gets mixed together in a bowl and poured into a cake pan. It’s as simple and delicious as it gets.

The second recipe is a Yeast Bread Coffee Cake that I make in disposable paper baking rounds. (Available at stores like Sur La Table, ABC Cake Decorating Supplies in Phoenix and Sweet Basil Gourmetware and Cooking School in Scottsdale.) My young nieces have so much fun with this one because they get to poke all kinds of holes in the top of the coffee cakes so the butter and sugar pools, creating scrumptious hiding places of sugary, buttery yumminess. These you can make fresh and freeze some for later.

Kids will have a blast making these treats with you. But if the kid’s aren’t around, grab a mixing bowl and whisk away!

Quickie Coffee Cake

1 stick (1/2 cup) melted butter

1 egg

1/2 cup milk

1/2 cup sugar

1 cup flour

1 tablespoon baking powder

1/2 teaspoon salt


1/4 cup sugar

1 teaspoon cinnamon

In a large mixing bowl, beat together melted butter, egg and milk until well blended. Add in sugar, flour, baking powder and salt, mixing well. Pour into greased 9 by 9-inch baking pan. Combine 1/4 cup sugar and cinnamon and sprinkle over mixture. Bake at 375 degrees for 15-20 minutes or until toothpick comes up clean.

Yeast Bread Coffee Cake (Makes five cakes)

2 packages dry yeast

1/4 cup warm water

1 teaspoon sugar

2 cups milk

1/4 cup sugar

5-6 cups flour

1 teaspoon salt

2 eggs


1 stick (1/2 cup) melted butter (to be divided between 5 cakes)

3/4 cup sugar (to be divided between 5 cakes)


In a small bowl, dissolve yeast in warm water and teaspoon of sugar.

Meanwhile, scald milk. In a large bowl, pour scalded milk over 1/4 cup sugar to dissolve. When yeast has doubled and milk has cooled to lukewarm, add yeast to milk and sugar mixture. Stir in 2 cups of flour, mixing well. Place in a warm spot, cover and let rise for 30 minutes. (You can set the bowl in a pan of hot water for faster rising.) When doubled in size, add salt, two eggs, (beat in one at a time) and 3-4 cups of flour, mixing well. (Dough should be somewhat sticky.) Cover and again let rise for 30 minutes. Place dough on a floured surface and cut into five parts. With fingers, pat and stretch into greased coffee cake pans (8-inch rounds or squares.)

Let rise in pans for 30 minutes. Make little pokes and indentations on top of each cake so butter can pool. Pour 3 tablespoons melted butter over each cake and sprinkle with 3 tablespoons of sugar. Bake at 400 degrees for 15-20 minutes or until lightly browned on top.

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