One of my faithful newsletter readers sent in a tip that I think you might enjoy. Maggie K, from Framingham, MA, said that when she “wants a fast coffee cake to bring or serve” she makes the Blueberry Muffin recipe on pg 40 of my cookbook, From Ellie's Kitchen to Yours. However, instead of making muffins, she spreads the batter in a greased 8-inch square baking pan , sprinkles it with a mixture of sugar and cinnamon, as well as some sliced almonds, and bakes it at 400 degrees for 20-25 minutes. I took Maggie’s advice and tried it. The resulting cake was faster to prepare than muffins and not as sweet as a typical cake So if you’re looking for a quick coffee cake you might like to try Maggie’s suggestion and convert your favorite recipe for a dozen muffins into a quick coffee cake.
Thanks Maggie!
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