Imagine waking up to a slice of heaven that combines the irresistible crunch of granola, the rich warmth of butterscotch, and the comforting texture of a perfectly baked coffee cake. This isn't just another breakfast recipe - it's a morning transformation that will turn your ordinary day into an extraordinary culinary experience! With its golden, buttery crumb and crispy granola topping, this Butterscotch Granola Coffee Cake is about to become your new obsession, guaranteed to make everyone at your breakfast table beg for seconds.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Cuisine: American
Serves: 9 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granola
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan with butter or cooking spray, ensuring even coverage to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter and brown sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold in 3/4 cup of the granola, reserving the remaining 1/4 cup for topping.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the remaining granola over the top of the batter, creating a crunchy topping.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the coffee cake cool in the pan for 15 minutes before cutting into 9 equal squares.
- Serve warm or at room temperature. Optional: dust with powdered sugar or drizzle with a light butterscotch glaze for extra sweetness.
Tips
- Room Temperature Matters: Ensure your butter and eggs are at room temperature for the smoothest, most evenly mixed batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the cake tender and light.
- Granola Selection: Choose a high-quality granola with a mix of nuts and oats for maximum flavor and crunch.
- Even Baking: Rotate your pan halfway through cooking to ensure uniform browning and prevent any potential hot spots in your oven.
- Cooling is Crucial: Let the cake cool for 15 minutes before cutting to help it set and make clean, beautiful slices.
- Storage Tip: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 5g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
