Well, well, well. It’s been a long time since I’ve done a recipe review on the blog, mostly because I haven’t been cooking as much as I used to. Or, rather, I’m cooking, but I’m not trying anything new.
This past week I needed to have some sort of easy-to-make dish for a fundraiser breakfast at work. I instantly thought I could do a coffee cake: they’re usually easy, and everyone loves a sweet breakfast treat. (Well, at least I do. Steven prefers more savory breakfasts. But I digress.)
At first, I thought I could find some sort of slow cooker coffee cake, and so I tried one. It… was edible, but it wasn’t good. So I scratched that and went back to the drawing board. I ended up just googling “Best Coffee Cake Recipe,” and this is what popped up. I knew from the moment I saw the author that I would love it.
It’s Ree Drummond, The Pioneer Woman.
Luckily for me, the only thing I had to buy was unsalted butter. (The recipe doesn’t specify what type of butter you’ll need, but trust me on this: you’ll want the unsalted.) I scooped up several packages (turns out you get weird looks when you’re buying $15 worth of butter and nothing else), tied my new apron around my waist, and started cooking. I did one test run the weekend before the event so I could be sure it would turn out, and took the completed cake to a dinner party at my parent’s house.
It. Was. Amazing.
The cake certainly holds the title of “Best Coffee Cake. Ever,” hands-down. I will say I had a bit more trouble when I doubled the recipe (I should have just made the recipe twice instead of doubling it), but it still turned out good, and that’s all that matters. It’s the perfect combination of crumbly and moist (ugh, I hate that word), and it’s sure to bring smiles to everyone at the table.
I give this recipe an easy 5/5 stars. I don’t know how you could improve upon it! The cake calls for a total of three sticks of butter, so you know it’s good. (Is Pioneer Woman the new Paula Deen?)
- Fast — took me less than an hour from start to finish
- Delicious warm OR cold
- Keeps for up to a week in an airtight container
- If you let your butter get too soft for the topping, it’ll cream and not crumble, meaning the topping will sink into your cake and not look as good (it will still taste good, though)
If you try this recipe, let me know!
And as always, keep reading.