Coffee cake in the ELB! A dangerous idea.
I love coffee cakes in any shape or form and making it almost effortlessly in the ELB will mean I can have it anytime I want it. Without heating up the oven.
Which is a good/bad thing. 😊
But it’s too tempting not to try! (Aside from the fact that I’m running out of ideas on what to make! 🤣) So here it is!
*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*
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- 1/4 cup melted butter
- 1/4 cup whole milk
- 1 teaspoon vanilla
- 1/2 cup unbleached all purpose flour
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup unbleached all purpose flour
- 2 tablespoons melted butter
- 2 tablespoon dark brown sugar, packed
- 2 tablespoon chopped walnuts, pecans, or almonds (and/or chocolate chips)
1. Mix melted butter, milk, and vanilla in a small bowl. Add flour, sugar, baking powder and salt. Mix until just combined.
2. Grease the big bottom bowl or medium bowl of your ELB. Pour half the batter in.
3. In another small bowl, mix streusel ingredients well until blended. Sprinkle half over the prepared batter in the bowl. Pour the rest of the batter over, then top with the rest of the streusel.
4. Cover with foil and place in the base of your ELB. Place 3 ELB cups of water in the base, cover and let steam until it shuts off, about 55 minutes.
5. Carefully open the ELB and check the coffeecake for doneness by piercing with a skewer. It should come out clean. If not, add more water and steam until done.
6. Cool for 10 – 20 minutes on a wire rack and serve warm.