It’s been a while since I’ve posted a new recipe around here! There are really two things that have led me to this point. One, I have been a recipe repeater. I’ve made funeral cake, chocolate chip cookies, and lemon bars galore. Two, I went through a huge phase of macaron testing. Spoiler: I’m still not an expert. Some days I make the perfect little cookie halves and others result in puffed up shell with almost no substance. I think I’m not beating the batter enough for fear that I will over mix it. You win some you lose some. The good news is that I have two new recipes coming up, and today’s is brunch appropriate and perfect for Easter morning!

Coffee cake is kind of a general term for any cake that can be eaten in the morning. I honestly don’t discriminate when it comes to cake – it should all be available at all times of day! I would say the most traditional style coffee cake comes with a cinnamon sugar crumble on top and tends to be a little dry. There’s a box mix you can get at the store. About half of it still remains after parties. It’s fine, but it could be so much better.

In order to improve upon an old classic, I focused on making this cinnamon sugar coffee cake incredibly moist and decadent. The buttery flavor is prominent, and I like it that way. This recipe is really quick and easy to whip up, and it’s perfect for a small group since it is made in a 9″ x 9″ pan. It lasts well over a couple of days, so it can easily be made ahead of time or the night before so that when you are exhausted in the morning you don’t have to get up early to slave away in the kitchen. (Ahem, I’m looking at you cinnamon rolls.)