Cinnamon Sugar Coffee Cake

Let’s talk about cake for a second. Okay, I lied. Let’s discuss cake for more than a second. If I had it my way, I’d only talk about cake. All the time. That’s the only thing thing on my mind. If someone asked me a specific question or was talking to me about a completely different topic, I’d respond simply with “CAKE!” I’d just shout it out to them. Scream it to their face. Part of me wants to do it just because I’d like to see what their reaction would be. The other part wants to do it because I love cake. I wouldn’t even care if it made sense or not. Cake makes perfect sense. ALL THE TIME. In reality, if I could, all I would talk about is butter and sugar and cinnamon. Talk about a love affair. Those three ingredients have my heart. Forever and always, I’ll never say no to them. Butter and sugar and cinnamon together is the stuff dreams are made of. Put those three together and I kid you not, you could solve all of the world’s problems in one easy swoop. Seriously though, it would make the world a better place. Just imagine if criminals had a piece of cake before they committed their crime, they’d change their mind and wouldn’t go through with it. That’s how good cake is. That’s the power of the cake. I’m probably exaggerating a tad. I mean not all criminals would change their mind after eating cake. But I’m sure a select few would. I say, give everyone cake. Cake for all.

I’ve been on a savory kick lately, as you can probably tell from the last couple of posts. I mean sure, potato tacos are freaking delicious. I ate about fifty of them, and I’m not even joking. Okay, I’m joking. It was more like forty-nine. Calzones? Why not? Give them to me. On cold rainy days, panini and roasted tomato soup is sort of my jam. But with all that being said, cake (cinnamon, sugar and butter) well that’s just hands-down-no-contest, a sure fire winner for me. All I want to do lately is stuff my face with cake. Cake of all kinds. If you subscribe to the newsletter, you’ll have noticed the chocolate bundt cake recipe I included in it. Ate all of that without even a second thought. If you read the newsletter—which you should have by now because I sent it out at midnight. What are you waiting for?!—you’ll also know that it was my sister’s birthday this week. Of course I made her a birthday cake. It was a chocolate hazelnut cake with a nutella filling. Ate it. Stuffed the whole thing in my mouth. So when I decided to swing things back to sweet on the blog, the only logical thing to make and shoot and share was a cake. Duh. Cake for life. I immediately thought to myself that all I needed in life at that very moment was sugar, butter and cinnamon. So guess what…I made a cinnamon sugar coffee cake. I wanted it to be simple and yet a classic recipe that you guys would want to make. I hope you want to make this cake because let me tell you, it’s a delicious breakfast cake. I should make an entire cookbook of breakfast cake. I’d call it “Yes I’m Eating Cake For Breakfast And No You Can’t Have Any.” Or something like that, it’s a work in progress. It would give me an excuse to recipe test and eat nothing but cake for breakfast without people judging me. (Like my mom and doctor). I’d say, “I’m just working on the book. I have to eat this cake because it’s research!” We’d all have an excuse to eat cake first thing in the morning once the book came out. I’d be the reason every kid (and a few adults here and there) would be demanding cake for breakfast. I’m okay with that. I could live with myself. Gimme that cake.

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Banana Pecan Raspberry-Swirl Crumb Cake

Let’s take a moment to discuss our options. Each morning we get up—slip out of our comfy beds and our warm sheets and our loved one’s arms—with big stretches and yawns and growls that mimic those of a lazy lion in the zoo. A quick glance in the mirror only confirms this. Our hair, wild and crazy, going in all sorts of directions. Untamable, however, we proceed unfazed and without a thought in our heads, other than wanting desperately to get back into bed. Half asleep and unwilling to compromise, we find ourselves at a fork in the road. Having to make choices so early in the morning should be illegal. We can grab that boring box of cereal. The one that’s been sitting on top of our fridge for weeks getting good and stale on us, because someone left it partially opened. We can reach into that refrigerator and grab the just about expired milk—regular, soy or almond or maybe even settle for a yogurt—plain or greek infused with fruit. Perhaps we don’t have the luxury of time because we woke up late or decided to spend all our time getting ready (we have our lion selves to thank for that) knowing that our allotted breakfast eating time would suffer and diminish. So because we’re running late we proceed to reach into a box of granola bars. We fool ourselves into believing it’ll be a good enough morning meal. We get a hold of the box, grasping inside, only to come up empty handed. We make a mental note to reprimand the person who took the last bar and left the empty box in the cabinet, reminding us of yet another thing we can’t have. Spontaneity and unpredictability aren’t traits we posses this early in the morning nor do we want to, so what next?

If only we had some sort of morning pastry to cut, grab and go. Something tasty that would fit the breakfast bill. A delicious treat to eat alongside our coffee, tea or juice on our drive to work or school or whatever other activity that doesn’t occur to me at the moment. What we really need is a banana bread kind of a thing. A banana bread meets coffee cake. And if said cake happened to have a raspberry-swirl filling in the middle and a pecan crumb topping, well then, we wouldn’t be angry about that. Who are we to complain about such things? Yes, a hybrid breakfast cake slash dessert meets decadent treat is just what we need in the morning to lift our spirits up, but where do we get such a delight? Where do we come across such a marvel?

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