Marie Saba

From My Kitchen To Yours

I partnered with H-E-B this fall to create some fun, festive holiday recipes, and I have to say this my favorite! This Wreath Coffee Cake is both easy to make, and looks so lovely on your holiday table.

To keep things simple, we used our traditional coffee cake recipe. To create the wreath shape, we simply spread the batter into H-E-B’s new nonstick Springform Bundform pan. And viola! Wreath Coffee Cake! We set a bow on the cake for decoration, and added berries on the side for a pop of color.

The recipe is super simple to throw together (my kids love helping with this one!) and bakes up in just 30 minutes. You probably have the ingredients in your kitchen, so it’s a wonderful recipe to keep around for last-minute holidays, gifts or celebrations.

You’ll just need one bowl and a spatula to whip it together. I use a mini food processor for the crumble topping, but you could use a fork or your fingers to mix the butter with the flour, sugar and cinnamon, if you prefer.

And, OMG, the smell of this coffee cake baking is heaven! With wafts of cinnamon, butter, almond and vanilla coming from the oven, it takes some serious self-control to let it cool before sneaking a slice!

For a gluten-free option, simply substitute a gluten-free flour mix for the all-purpose flour, cup for cup.

Wreath Coffee Cake

Ingredients

For cake:

1 ½ cups all-purpose flour

¾ cup sugar

2 ½ teaspoons baking powder

¾ teaspoon salt

¼ cup light olive oil

¾ cup milk

1 egg

2 teaspoons vanilla extract

½ teaspoon almond extract

For the topping:

½ cup packed brown sugar

¼ cup all-purpose flour

½ teaspoon ground cinnamon

3 Tablespoons cold unsalted butter

Instructions

Preheat oven to 375 degrees F. Grease a round H-E-B Kitchen & Table Springform Bundform Pan with butter.

In a large mixing bowl, combine the flour, sugar, baking powder and salt. Mix to combine. Add the oil, milk, egg and extracts. Mix again. Pour batter into greased pan.

In food processor, blend the topping ingredients until mixture has the texture of sand with some lumps. Sprinkle topping over batter.

Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool for at least 10 minutes.

Remove outer springform ring and bottom plate. Using a butter knife, gently loosen the cake from bundform pan. To flip cake out of the pan, place a plate on top of the coffee cake and, using one hand on the bottom of the plate and one hand under the bottom of the pan, flip the plate and pan so the cake drops onto the plate. (The cake will now be upside down on the plate.) Place a second plate on the bottom of the cake and flip again so the top of the cake is now facing up. Garnish with a bow or berries if desired. Cut into wedges and serve!

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