In which I remind you about the most important meal of the day.
Time to get crazy. I’m doing a special bonus recipe off my normal Tuesday and Thursday posting schedule. Woo hoo!
In all honesty, this is because I made something similar for breakfast this morning and was trying to to remember where I got the idea. (clears throat…of course it was great-grandma). I don’t know why I don’t do stuff like this more often. It’s so freaking easy. It doesn’t require a lot of time or attention or anything else.
Get out your big yellow box of Bisquik, chop some apples and go to town. This one is adaptable. For breakfast this morning, I topped the biscuits with raw beaten egg, ham, goat cheddar, and some Italian herbs. It makes a lovely breakfast.
This thing is so easy, you could probably even make it with your first cup of coffee before you get ready to start your Monday.
In which I try to get official commentary about the heritage of this recipe, but fail.
Happy Thanksgiving! On this very busy morning, I thought it might be nice to put something warm in your belly to prep you for the upcoming feast. Besides, on the days you don’t have to go to work, when you are going to be in the kitchen anyway, how hard is it really to whip up a coffeecake while you sip your coffee? We turn our heat down at night, so it’s really nice to have the oven on and hot coffee while the house is waking up. I have no idea what makes this coffeecake Syrian as opposed to any other nationality. I keep meaning to ask my colleague, but never have the recipe with me at work. I expect it’s got something to do with the cinnamon. Or perhaps is just called Syrian because someone thought it sounded fancy. I love this coffeecake. It’s cinnamony and nutty with a sort of firm crust underneath the cake. The pecans add such a beautiful crunch to it. It’s simple and basic, but completely wonderful.
I wish I had some sort of great story that went along with this cake. I think I just made it on an ordinary day when I had time. It did make that day a little more special.
Syrian Coffee Cake
Blend 2 cups of brown sugar, 2 cups of flour, and 1/2 cup or margarine together until it resembles coarse crumbs.
Put half of the crumbs into a 9″ square pan.
Stir 1 egg, 1 tsp nutmeg, 1 cup sour cream and 1 tsp baking soda into the remaining crumbs and pour into pan. Sprinkle on 1/2 cup of nuts. Bake at 350 for 35-40 minutes.
In which I explain child development to a child
I came home to tears and explanations.
I had gotten up early that morning and prepped French Apple Coffee Cake while I drank my first cup of coffee. I got it baking while I got my shower and got ready to go. As I was leaving, I told the kids to go ahead and eat as much as they wanted from one of the coffee cakes (the recipe makes 2) and to leave the other because I still needed to get some photos. They agreed and I left the house for my job interview feeling a little confident and a little smug because I had accomplished so much already.
It must’ve helped because I think the interview went really well. But when I got home and opened the door I was met with two children. One of whom was crying, the other of whom was trying to explain.
“She’s crying because she wanted a WHOLE coffee cake to herself and I told her ‘No’.”
I picked up my crying daughter and put my hand on my son and walked into the kitchen. One of the coffee cakes was completely gone except a small pile of apples in the bottom of the pan. The other, as I had requested, was untouched.“So…you liked the coffee cake?”
“It was delicious, but…” and he launched into another tirade about how his sister is selfish and doesn’t understand things. I listened and tried to patiently explain AGAIN how it’s all developmental and has nothing to do with anything other than how little kids are.
After I got pictures of the other coffee cake, it sat until the next morning so that John could have some for breakfast. It didn’t even take 24 hours for both coffee cakes to be eaten.
I have no idea why this coffee cake is considered French. Can someone explain?
I made a small substitute in the recipe. I ran out of butter so I replaced the butter in the icing recipe with cream cheese. I recommend you do this also. The slight bite of the cream cheese works well with the tartness of the apples. From the quick devouring of the cake, I think everyone else agrees.