Emily’s half in, half out coffee cake recipe

Emily’s Half-in, Half-out Coffee Cake recipe

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Recipe intro

Introducing Emily's half in, half out coffee cake recipe, a delightful treat that strikes the perfect balance between indulgence and moderation. This recipe combines the richness of a traditional coffee cake with a healthier twist, making it ideal for those seeking a guilt-free indulgence. With a moist and flavorful crumb, topped with a delectable streusel, this coffee cake is sure to satisfy your sweet tooth. Whether enjoyed as a breakfast treat or an afternoon snack, this recipe is a must-try for coffee cake lovers.

Keywords: coffee cake, recipe, indulgence, healthier twist, guilt-free.

Emily's half in, half out coffee cake recipe details

Emily’s half in, half out coffee cake recipe, recipe Rating: 4.8
Number of votes:124

Ingredients Cake:

1 cup milk

1 egg, beaten

1/4 cup butter, melted

2 cups flour

3 teaspoons baking powder

1 teaspoon salt

3 Tablespoons sugar

Topping:

1/4 cup butter, melted

1 cup brown sugar

1/2 cup walnuts or pecans

1/2 teaspoon cinnamon

1/2 teaspoon cloves

Instructions:

This very tattered recipe in my file reads “Mommy’s 1/2 in 1/2 out muffins”, but “Mommy” had a name and these aren’t really muffins!! This coffee cake is easy, delicious, and is served from its baking dish.…Muffy Vhay

Preheat oven to 350 degrees (375 if your altitude is 5,000 feet or more) and grease and flour an 8- or 9-inch cake-type pan. (I use a pretty ceramic dish.)

Measure dry cake ingredients into sifter. In a mixing bowl, mix wet cake ingredients (milk, egg, and butter). Sift the dry ingredients into the wet, and just mix until blended. In a separate bowl, mix the topping ingredients.

Spread the cake mixture into the baking dish. Swirl 1/2 of the topping into the cake (as you would a marble cake). Spread the remaining 1/2 of the topping over the top of the cake. Bake until lightly browned, about 20 to 25 minutes.

Serves: 6 to 8