Coffee cake (or other "breakfast cake") recipes?

I was working on coming up with a compromise between this and this which are v. similar but one (the somewhat yummier sounding one) was a lot more complex than the other. Since I'm also making duck ravioli tonight I wanted the cake (need for a morning celebration) to be easy :)

I'll post the recipe tonite.

I made this yesterday and it was DELICIOUS http://markbittman.com/a-return-to-sweeter-times#more

I don't have a bundt pan, but 8x8 pyrex worked ok, although it took 75 min to cook all the way through in the middle. Worth the wait, though!! I'm taking half of it to my coworkers today because I don't see 2 people eating an entire coffee cake before it goes stale:

http://farm5.static.flickr.com/4008/4621123581_0f7048972c.jpg

it's lemony with berries in the middle, v moist, subs yogurt for sour cream to add richness

this cake got stale SO FAST! it was delicious, but eat it the first day/give it away or it's basically inedible. :(

I can't look at the recipe b/c "blogs" are blocked here grrr. But baked goods that don't have a good amount of fat in them will go stale before you know it. The substitution of yogurt for sour cream would be suspect. If I'm baking bread that I want to keep for awhile, I add a large glug or two of olive oil or a few tablespoons of softened butter to the dough. It makes the crumb different (finer/less chewy generally), but an intact loaf will keep for almost a week and a cut one for 3 or 4 days without turning too stale to make toast/sandwiches with.

It had a ton of butter in it (a whole stick!), but maybe my dish wasn't covered well enough or something?

Old-Fashioned Coffee Cake

1/2 cup butter, room temperature

1 cup sugar

3 eggs

2 tablespoons freshly squeezed lemon juice

Zest of a lemon

2 cups of flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup Greek yogurt

1 cup blueberries or other fruit

Crumble Topping

1/2 cup brown sugar

1/2 cup flour

1 teaspoon cinnamon

1/4 cup cold butter, cut in small pieces

1/4 chopped pecans

1. Heat the oven to 350dF. Butter and flour a bundt pan well (you can also use an 8-inch pyrex baking dish if you prefer to serve the cake in squares).

2. Cream the butter and sugar together with a wooden spoon or electric mixer until it’s light and fluffy; add the eggs one at a time, combining well after each addition. Stir in the lemon juice and the zest and set aside.

3. In a smaller bowl, combine the flour, baking powder, soda, and salt. Add one third of the dry ingredients to the butter mixture and combine well, then mix in one third of the yogurt. Continue alternatively adding a third more flour and yogurt until it’s all well integrated and the batter is smooth; set aside.

4. Mix the brown sugar, flour, and cinnamon together in a small bowl. Using your fingers or two knives, cut the butter into sugar and flour until you have a coarse, crumb topping. Stir in the chopped pecans.

5. Spread half the crumb mixture in the bottom of a bundt pan, then spread half the batter over the crumb mixture and spread the berries evenly over the batter; sprinkle with the remaining half of the crumb mixture and finish with the batter. If using a pyrex, start with the batter, add the berries and half the crumb in the middle, and finish with more batter and crumb (basically you want the crumb on the top and in the middle of the cake so depending on your pan, plan accordingly). Bake for one hour or until a thin-bladed knife comes out clean. Let cool for about ten minutes and then unmold the cake and serve crumb-side up.

that cake looks delicious LL!

Made an almond flour-based breakfast cake last night, pretty much the same recipe/ingredients as the almond flour drop biscuits except I added some half-n-half, cinnamon, and vanilla. So nice to have at breakfast - barely sweet and pretty easy to put together. I'm going to make a pumpkin one this weekend, or maybe bake it up as muffins instead of in a 8" cake pan.