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Instead of having $15 avocado toast for breakfast, eat cake!

Paying that much for so-called healthy toast, to erase last night’s high-calorie regrets, is like putting a band-aid on a broken arm.

Just embrace the cake and press reset tomorrow.

Cake is a happy food (the carbs increase serotonin production!), and coffee cake is basically a breakfast cake. If we can have coffee for breakfast, we can expand our repertoire of breakfast foods to include coffee cake.

(Argue with this logic, and I will be hard-pressed to invite you over for breakfast)

Ask WTF Hubby what his favourite memory was in New York, and he’ll say, “When we ate crêpe cakes at Lady M. FOR BREAKFAST.”

We lived dangerously in New York, didn’t we? :)

It was this Pre-Covid memory that convinced me to bake a cake for Hubby’s birthday. One thing led to another and the next day, Amazon delivered a brand new cake pan to my door.

But not just any cake pan. An Instant Pot non-stick fluted cake pan!

We joined the Instant Pot fam jam recently, and the thought of making cake in a pressure cooker blows my mind! I didn’t get a chance to use the Instant Pot this time, but the cake pan still works perfectly in an oven!

WTF Bride’s Easy Classic Coffee Cake Recipe

To begin, preheat your oven to 350F. You want a warm home for your cake batter.

Make the pecan crumble first. In a small mixing bowl, mix 3/4 cup brown sugar, 1/2 cup flour, 1/4 cup butter, and cinnamon until crumbly. Stir in pecans and set aside.

In a large baking bowl, cream remaining butter with sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla.

In a separate bowl, mix remaining dry ingredients. Add to cream mixture, alternating with sour cream.

Spread 1/2 the batter (it is supposed to be dense!) into a 7" fluted cake pan or greased 10" springform pan. Sprinkle with 1/2 of the pecan crumble topping. Top with the remaining batter, then the pecan crumble topping.

Bake for one hour.

Comment below if you get a chance to try this recipe!

Yours,

WTF Bride

WTF Bride's Easy Classic Coffee Cake

Perfect for breakfast, chill Sunday mornings, or when you want to give the finger to avocado toast :) (JK, I like a good piece of toast too!)

WTF Bride | November 2, 2020

prep time: 20 mins

cook time: 1 hr

total time: 1 hr 20 mins

Servings: 12

Ingredients:

¾ cup brown sugar
½ cup flour
¼ cup buttermelted
1 tsp cinnamon
1 cup granulated sugar
½ cup butter softened
2 eggs
2 cups flour
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup sour cream
1 cup pecans (chopped)

Instructions:

1. Preheat oven to 350F.

2. For pecan crumble - In small mixing bowl, mix brown sugar, 1/2 cup flour, 1/4 cup butter, and cinnamon until crumbly. Stir in pecans. Set aside.

3. For cake - In large baking bowl, cream remaining butter with sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla. In separate bowl, mix remaining dry ingredients. Add to cream mixture, alternating with sour cream.

4. Spread 1/2 the batter in a 7" fluted cake pan or greased 10" springform pan. Sprinkle with 1/2 of the pecan crumble topping. Top with remaining batter, then pecan crumble topping. Bake for one hour.

Nutrition per serving:
Calories 405.29kcal (20%)
Fat 21.81g (31%)
Carbs 49.33g (19%)
Sugars 27.91g (31%)
Protein 4.99g (10%)
Sodium 158.62mg (8%)
Fiber 1.69g (6%)

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