Freezer Coffee Cake

And I’m not talking toaster waffles, my friend!  I am talking coffee cake.  That dessert-for-breakfast-but-we-all-pretend-like-its-ok type of deal.  My Mom made coffee cake all the time when I was a kid and I am happy to pass down the unhealthy tradition to my kids.  There was that time my brother thought he would make it with 3/4 brown sugar topping and 1/4 cake and it turned out like a sugar brick, but other than that it was usually plain and simple.

Of course I always, sometimes, rarely, never eat regular cake for breakfast, (not a word Michel!) but somehow coffee cake is allowed.

What is that Bill Cosby routine about cake for breakfast?  “Eggs!  There are eggs in cake!  Milk!  There is milk in cake!”  But I digress…

When we were expecting our first child, I searched and searched for good, tasty, make-ahead meals that I could freeze for those days that cooking was about as possible as world peace.  I was extremely skeptical about this recipe, but tried it anyway.  Imagine my surprise (and delight) when I pulled it from the freezer, threw it in the oven, and it baked up moist and full of flavor.  Now, I usually make it before out of town guests arrive.  It makes busy holiday mornings stress free and easy.  Add some bacon and a pile of scrambled eggs and you have brunch!  While we don’t currently have visitors schedule anytime soon, my kitchen is about to disappear.  I want to be able to eat something other than cereal when I am surrounded by exposed sub-floor, numerous wires, and emptiness where I used to have a kitchen.  And, that time is now. Mmmm.  Looks yummy, huh?  And its not even baked yet! Freezer Coffee Cake
Recipe adapted from Cooks.com
This recipe is great to tuck in the freezer of a grieving friend or family with a new addition!  Feel free to leave out the fruit completely, creating a plain cinnamon coffee cake.

1/2 c butter, softened
1 c sugar
2 eggs
1 tsp vanilla
1 c sour cream
2 c flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 c fresh blueberries or 2 c apple, peeled and diced or grated

In a large bowl, cream together the butter and sugar.  Add the eggs and the vanilla and mix till smooth, scraping down the bowl when necessary.  Add the sour cream.  Mix in the dry ingredients just until incorporated.  Carefully fold in the fruit.  Spray two 8X8 pans (I use the foil disposable ones) and divide the batter equally between the two.

Mix together:
2 T soft butter
3/4 c brown sugar
1 tsp cinnamon
3/4 c chopped nuts (optional)

Divide topping in half and sprinkle each cake evenly.  Wrap well with plastic wrap and then tightly with foil.  Freeze flat in your freezer for up to a month.  Bake right from the freezer (remove plastic and foil first) at 350 degrees for 40-45 minutes or until toothpick comes out with only a few crumbs attached.