Betsy’s Coffee Cake


Most Saturday mornings when we have crew, Betsy will whip up a coffee cake or muffins.   Here’s her recipe for the coffee cake that tastes as good as it looks.   There are mixes by King Arthur, Krusteaz and Betty Crocker that are similar as well as a recipe on the back of a Bisquick Box.  For the purist, here’s the ingredients.



  • 1 stick (1/2 cup) butter, softened
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 1 egg
  • 2 cups flour
  • 2 tsp baking powder
  • pinch salt
  • 3/4 cup milk


  • 3 tablespoons butter, softened
  • 1 tablespoon cinnamon
  • 1/2 cup flour
  • 1/2 cup packed brown sugar


  • 5 tablespoon butter, softened
  • 3/4 cup flour
  • 1/2 cup packed brown sugar
  • 1 tablespoon cinnamon
  • 1/4 cup chopped pecans (or walnuts)


  1. Preheat the oven to 350F.
  2. Cream together the butter and sugar. Add the vanilla and egg.
  3. In a separate bowl, mix together the flour, baking powder and salt. Alternate wet and dry ingredients until combined.  Don’t overmix.
  4. To make filling & topping: in a small bowl, pinch together the softened butter, flour, sugar and cinnamon until soft crumbs form.
  5. To make topping: add the butter, flour, brown sugar and cinnamon to a food processor and pulse until coarse crumbs form.
  6. Grease a 9×9 baking pan  ( I often use a 9″ pie pan). Pour in ½ of cake batter.. Sprinkle the filling over top, then pour in remaining cake batter, and spread carefully across the top, disturbing the filling layer as little as possible.
  7. Sprinkle the topping over the top and press lightly so it adheres.
  8. Bake in preheated oven for 45-50 minutes, until a toothpick inserted comes out clean. Cool to warm before serving.