I've had this recipe lying around in my folder for a while now. Every time I would go to make it something would come up and it would get pushed aside. This past weekend when my brother and his family were visiting I made it a priority to attempt this Martha Stewart Cinnamon Coffee Cake. Just like all of Martha's recipes this one was just as delicious and so worth making. The cake was moist and fluffy and the smell was just heavenly. As soon as it came out of the oven we were cutting into it.
Let me explain my method of cooking to you. I always follow the recipe exactly the first time I make something. After I taste what the recipe is supposed to taste like I then make changes to customize it for me. With this Cinnamon Coffee Cake recipe (HERE) I ended up doubling it since there are quite a few of us in my family. For now I would only make the following changes-
- Cut the salt in half. I even used unsalted butter but it was still too salty for my taste buds.
- Pull out 1 - 1 1/2 cups of batter to make the topping. I felt that there was too much cake and too little topping. I even found my sister throwing away the bottom of the cake because she just liked the topping.
- I think I might add some walnuts into the cake next time for an added crunch.
I hope you enjoy this breakfast cake as much as my family did!
Have a Happy Weekend!