Nothing is better than a lazy weekend morning filled with coffee cake and a good cup of coffee. I’ve tried a few different coffee cake recipes, but found a lot of them to be very dry or there isn’t enough cinnamon filling. I ran across this recipe a few years ago and it’s not our go-to for coffee cake (see below).

The thing I love about this recipe is that it’s super easy and tastes really good. It makes enough for a 9×13 pan so it would be a great thing to make ahead of time for guests, but in my opinion it’s best a few minutes out of the oven. My only issue is that this recipe has never only take 25-30 minutes – it has taken about 45 minutes every time I’ve baked this. I’m not sure if it’s our oven or if I’ve done something wrong (always a possibility) but my recommendation would be to try it for 25 minutes and then see how it’s going, then add 5-10 minutes depending on how done it looks.

I keep forgetting to drizzle the butter on top, but I’m sure it’s delicious. I’d also recommend using a knife and creating figure 8’s in the batter after you pour the first round of streusel on. Then put the second half of the batter on and then you can do that again so the streusel gets mixed into the batter a little more. This was the first time I remembered to do this and it was the best looking coffee cake I’ve ever made, though I still felt like it needed a little more streusel (I may or may not be addicted to sugar….). Regardless of whether you do this or not it will be delicious – so enjoy!

Recipe Used: Lil’ Luna