So since we are having this for breakfast today, I couldn’t wait to post it or save it for spring. So here is a special food post just for today!!
This is one of my favorite breakfasts. It was a tradition while I was growing up to eat Coffee Cake for breakfast during the Sunday morning session of General Conference. Now I have continued that tradition into my family. The only difference… My dad would make it fresh Sunday morning and I make it during the Priesthood session on Saturday night. It gives me and kids something fun to do while dad is at the session. It tastes great either way. We just warm ours up in the microwave!
So whether you decide to try this recipe out today and have it for lunch/snack in-between sessions or wait until April’s General Conference, or heck, have it any time, it’s up to you. We love it and know you will too!!
3 cups Flour
6 tsp Baking Powder
1/2 tsp Salt
1 1/2 cups Sugar
1 cup Milk
1/2 cup Shortening
2 tsp Vanilla
1 cup Brown Sugar
4 tbsp Flour
4 tsp Cinnamon
4 tbsp melted Butter
Preheat oven to 375* then grease and flour a 9×13 baking dish.
Mix together the flour, baking powder, salt, and sugar.
Cut in shortening with a fork or pastry blender until mixture is like fine cornmeal.
Beat the eggs, milk, and vanilla together and add to the flour mixture and mix well.
Melt your butter and combine all the cinnamon mixture ingredients and set aside.
Pour half the batter into the baking dish and spread evenly.
Top the bottom layer with about 1/3-1/2 of the cinnamon mixture.
Pour the rest of the batter on top of the cinnamon mixture and spread evenly.
Top with the rest of the cinnamon mixture.
**Optional: Take a fork or tooth pick and swirl the batter and cinnamon mixture around. This helps to spread the cinnamon through the cake.**
Bake for 25-30 minutes or until tooth pick comes out clean.