Blitzkuchen

It’s a fact of life that everybody fights some times, right? Well, we had a fight, and I wanted to make it up to him. There are few better ways to a man’s heart than through his stomach, of course. And my husband is a particularly big fan of breakfast. Coffee cake to the rescue! This quick coffee cake recipe from The German & Viennese Cookbook hit the spot. Ah, domestic bliss!

Blitzkuchen/Quick Coffee Cake

1/3 C sugar

1 ½ tsp cinnamon

1/3 C chopped nuts

1 tbsp butter, melted

1 C flour

½ C sugar

1 ½ tsp baking powder

½ tsp salt

¼ C butter

1 egg, beaten

½ C milk

Mix together first four ingredients in the order listed and set aside – this is the topping mix.

Mix dry ingredients together. Cut in butter. Make a well in the center of the dry ingredients and add milk and egg. Stir only until moistened. Turn batter into a greased 8in. cake pan and spread evenly to edges.

Sprinkle topping over surface and gently pat down.

Bake at 375^oF for about 20 minutes or until a cake tester comes out clean. Serve hot.

VARIATION: Apfelsinenkuchen/Orange Coffee Cake Substitute orange peel for cinnamon in topping mixture. Decrease milk to 1/3 C and add 3 tbsp orange juice.

I liked this cake because it looked so pretty – like the box coffee cake mixes we used to make on weekends when I was a kid. It was just about as simple, too. No fuss is the best way for breakfast, especially when breakfast is an apology. This was light and fluffy, with just enough cinnamon to wake up our taste buds.

Have a question or a request? Put it in the comments below and I’ll be sure to respond. Fröhe essen!