From the very first Bisquick coffee cake that ever crossed my lips,
to the decadent Cream Cheese Coffee Cake that my Aunt Karen used to make for us for brunch,
and every other coffee cake in between… including but not limited to Little Debbie crumb cakes or doughnut cakes…
There is none that I have turned down.
Even the ones with raisins in them, because you can pick them out..don’tcha’ know.
I heart coffee cake.
I think it might be because you can eat ‘cake’ for breakfast and get away with it.
Take that nutritionists all over the world!
So when I saw that today’s TWD, that Tracey of Tracey’s Culinary Adventures picked for us, was Cinnamon Squares…my brain totally went straight to coffee cake.
The picture in the book looked exactly like coffee cake, only with frosting.
Coffee cake shouldn’t have frosting, y’all.
No… coffee cake should have big crumb topping that Deb from Smitten Kitchen has posted with her Rhubarb Coffee cake.
It will forever more be my go to crumb topping.
I added a wee handful of mini chocolate chips to the crumb topping…minus those 4 or 5 that escaped into my mouth…to tie in the chocolate called for in the filling.
The filling that sunk straight to the bottom.
I could care less.
This cake is fabulously cinnamony, chocolatety, moist and delicious.
You can have this for breakfast, lunch or dessert.
This is one very versatile cake.
I like versatile.
If you’d like the recipe, go check out Tracey’s blog. She has it there.