There are so many coffee cake recipes that it is sometimes hard to choose which one to try. A friend gave me this recipe when my son was young. When I would ask him what kind of cake he wanted, he always asked for this coffee cake…. even on his birthday!!!

When you are in a hurry and want a really quick coffee cake try this delicious spiced coffee cake. The secret to this coffee cake is to stir it with a spoon, do not use a mixer. When the ingredients are well blended, you are ready to bake the coffee cake.

If you use the coffee cake for a dessert add a dollop of your own homemade whipped cream.  You only need a couple of ingredients to make homemade whipped cream and it is so good you will not want to buy the whipped cream in a can again.

Ingredients

2 cups flour
1 cup brown sugar
1/2  cup white sugar
1/2  tsp salt
1/2  cup salad oil
1 tsp cinnamon
1 tsp baking soda
1 tsp baking power
1 tsp nutmeg
1 egg (beaten)
11/4 cups buttermilk
Oil Spray

Topping
½ cup nuts (walnut, or pecan)
½ cup batter

Preparation

Turn oven to 350 degrees.

Put flour, sugars, salt, and oil in a medium bowl. Mix with spoon until blended.

Remove 1/2 cup of the mixture and place in a small bowl. Add 1/2 cup chopped nuts. Mix with a spoon.  Set aside to use later for the topping.

To the first mixture add cinnamon, baking soda, baking power, nutmeg, egg (beaten with a fork), and buttermilk.  Stir with a spoon.

Lightly spray 9 x 13  pan like a Nordic Ware 9-by-13-Inch Cake Pan with Storage Lid.  Pour into pan, spread evenly.  Sprinkle topping over the top. Bake 25-30 min

Homemade Whipped Cream Topping

Ingredients

1 Half pint of heavy whipping cream
3 tablespoons of sugar

Preparation

Place a bowl and the mixer beaters or whisk in the freezer for a few minutes.  Be sure and use a bowl big enough for the whipped cream. The cream will double in volume when you beat it.

Put the heavy cream and sugar in the chilled mixing bowl.

Beat the mixture on low until you see little bubbles beginning to form about 20-30 seconds.

Turn the mixer to medium until soft peaks begin to form and then turn the mixer to high for 20-30 seconds until the cream thickens and the peaks stand up.

You can touch the whipped cream lightly with your finger, or a knife, and raise it quickly. If the peak stays up, your whipped cream is finished. You can also put the beaters straight up out of the whipped cream and peaks should keep their shape.

Tips
The whipped cream does not take long to whip with a mixer. DO NOT over beat the cream or it will separate and curdle. Once it forms stiff peaks, stop beating.

Add flavors to your whipped cream to compliment your dish when the soft peaks begin to form. Try using one of these flavorings: 1 teaspoon of vanilla, bourbon, orange, mint, or rum.

Try adding a small amount of food coloring to give your whipped some pizzazz.

The whipped cream will last about 24 hours in the refrigerator, so only make what you will use quickly.  If you have any leftover whipped cream, try some in a cup of coffee or in hot chocolate.

Beating the cream by hand with a whisk, it going to take longer, so if possible use a mixer.

The whipped cream tastes wonderful and you can use the whipped cream for many desserts like cakes, pies, ice cream sundaes, and decorations.

Enjoy!