Sister Hrncirik’s Cinnamon Coffee Cake

Cinnamon is my favorite dessert flavor of all time so I was thrilled when Navarre managed to get his hands on this semi-legendary cinnamon coffee cake recipe. It’s a super simple recipe. My brain is already thinking of ways to jazz it up (fresh blueberries and lemon zest! Apple pie filling baked into the bottom!), but the truth is that this recipe’s simplicity is part of its charm. I’ve made it, as written, about seven times now and everyone has enjoyed it immensely each time. I recommend accompanying your slice with a tall glass of ice cold milk.

Navarre’s Take

This recipe is incredibly important to me — it brings back a flood of memories whenever I eat it. In high school I attended early morning Seminary. After Seminary, my friend Adam and I would head to our friend Stephen’s house, and then we’d all go together to Adam’s place. Adam’s mom would make us this coffee cake and I swear I could eat an entire pan on my own. It’s best piping hot, almost burning, and cooled with sips of milk. Sister Hrncirik was a saint, and her coffee cake fueled this teenage boy through school and football and was something I continually looked forward to.

Nowadays I definitely can’t eat an entire pan on my own, but I still love it piping hot with a small glass of milk. It’s an absolute comfort food and I love sharing it with our children.

Ingredients

Cake

• ¼ cup shortening
• ¾ cup white sugar
• 2½ tsp baking powder
• 1 tsp salt
• 1 egg
• ¾ cup milk
• 1½ cups flour

Streusel Topping

• ⅓ cup brown sugar
• ¼ cup flour
• ½ tsp cinnamon
• 3 Tbsp softened butter

Instructions

1. Combine the shortening and sugar until creamy.
2. Add the baking powder, salt, and egg until well mixed.
3. Stir in the milk ¼ cup at a time until well mixed.
4. Add the flour and stir until just combined — don’t overmix.
5. Pour the batter into a greased 8×8 pan.

Streusel & Baking

1. Thoroughly combine the brown sugar, flour, and cinnamon.
2. Mix in the softened butter with your fingers (or a small food processor) until crumbly.
3. Sprinkle the streusel evenly over the cake batter.
4. Bake at 375°F for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
5. Serve piping hot with a glass of milk.