Spectacular Eats

We have been doing the whole “Weight Watchers” thing around here for about the last two months.  I am happy to say that the hubby and I are just about to our ideal weight.  Yay!

One thing I always realize when I am trying to be more conscious of my intake is that I LOOOOVE breakfast pastries.  Give me a danish and I am a happy girl.  Same goes with muffins, scones, coffee cake…

While I have been trimming the fat so to speak, I have been making an effort to feed the rest of my family as I at any other time.  So I bake here and there and portion it into freezer bags.  The teenagers seem to have inherited my love of cake for breakfast so I made this quick little number yesterday.

As you can see, it’s a smaller sized coffee cake.  I made it in a 9″ round cheapo pan and that worked very well.  I did turn the temperature down to 350 though and it took a few extra minutes to get done.

Next time I will probably cut back on the cinnamon/sugar as it was still very “sandy” on top and the topping was loose.  There was plenty in the middle too so cutting back on the amount to sprinkle on top might be a good idea.

Quick Cinnamon Coffee Cake

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1 Tbsp. cinnamon

1 cup plus 2 Tbsp. sugar (divided)

1 2/3 cups flour

2 tsp. baking powder

1/4 tsp. salt

1 egg

1/2 cup milk

1/4 cup butter, melted

Grease a 9″ cake pan.  Mix cinnamon and 2 Tbsp. sugar and set aside.  Combine flour, baking powder and salt.  Add sugar, milk, egg and melted butter.  Mix well.  Spread 1/2 batter into prepared pan.  Sprinkle with half of the cinnamon and sugar mix. Spread remaining batter on top (spoon into mounds all over to make it easy to distribute).  Using a knife or spatula, carefully spread batter to cover middle cinnamon/sugar layer.  Sprinkle remaining cinnamon and sugar mix on top.  Bake at 375 for 20-25 minutes, or until toothpick comes out clean.