Name: Sunday Morning Coffee Cake
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Ingredients: FOR THE CAKE; Dry bread crumbs (I used fresh and it turned out fine for coating the pan); 2 cups all-purpose flour; 1 cup plus 2 tbsp sugar; 1 tsp salt; 10 tbsp butter; 1 tsp baking powder; ½ tsp baking soda; ¾ cup buttermilk; 1 large egg; 1 tsp vanilla; FOR THE STREUSEL; ¾ cup pecans (finely chopped); ½ cup brown sugar (firmly packed); 1 tsp ground cinnamon; 2 tbsp butter

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How beautiful it is to do nothing, and then to rest afterward. ~ Spanish Proverb

To me, Sunday has its own feel. It is both part of the weekend and the 1^st day of the new week. The first day! Sunday is for whatever, a day without plans. The celebrations of Friday and Saturday are over and Monday still feels far away. This first day stands in contrast to all the other days, as if it is saying, plan all you will for the work week, be as productive as you can. Fill the weekend with pleasure, but with me, take me as I come.

This day at our home begins with slow awaking. Depending on the time of the year, the light will be streaming through the cracks of the blinds and the morning birds will beckon us into the day. Upon rising, coffee ~ taken easy and slow, savoring the heat, the flavor, the caffeine. Then it is dressing and off to Mass. This holy convocation sets the tone for the rest of the day. It is the day for family, ease, and relaxing. Maybe it is drinking wine and eating cheese sitting on the deck for hours. Or maybe, it’s a nap while the hubs watches NASCAR. I can tell you from personal experience it makes for a wonderful snooze Sunday on the couch with the sound of the cars zooming around the track. Sundays are for anything.

This Sunday we added this little coffee cake to our morning. The cake is tender and mild. Its slightly sweet cinnamon crumb topping paired perfectly with our robust coffee. The first bite brought a smile to the morning and reminded us of the sweetness of this day, this 1^st day of a brand new week. Enjoy your Sunday!

Ingredients (Serves 10)

FOR THE CAKE

Dry bread crumbs (I used fresh and it turned out fine) for coating the pan
2 cups all-purpose flour
1 cup plus 2 tbsp sugar
1 tsp salt
10 tbsp unsalted butter
1 tsp baking powder
½ tsp baking soda
¾ cup buttermilk
1 large egg
1 tsp vanilla

FOR THE STREUSEL

¾ cup pecans, finely chopped
½ cup brown sugar, firmly packed
1 tsp ground cinnamon
2 tbsp butter

Instructions

Have all the ingredients at room temperature. Position a rack in the center of the oven and preheat to 350º.
Butter the bottom and sides of a 10-inch springform pan. Sprinkle the bottom of the pan with breadcrumbs.

In a large bowl, whisk together the flour, sugar, and salt until well blended, cut in the butter until the mixture resembles coarse crumbs.

Remove 1 cup of the crumbs to a separate bowl. To this mixture cut in 2 additional tablespoons of butter, and set aside.

Add to the main mixture in the large bowl the baking powder and baking soda and mix thoroughly.
Add the buttermilk, egg, and vanilla, and beat vigorously until the batter is smooth and fluffy, 1 1/2-2 minutes.

Scrape the batter into the prepared pan and smooth the top with a spatula.

Add to the reserved crumb topping the pecans, brown sugar, and cinnamon. Toss with a fork until blended.
Sprinkle the crumbs over the batter and bake until a toothpick inserted in the center comes out clean, 50-65 minutes. Let cool in the pan on a rack for 5-10 minutes. Remove from the pan and let cool on a rack for 1 ½ hours before serving.

¡Que aproveche!