Coffee cake is a classic. It’s usually not flashy: A batter, maybe some fruit, nuts or crumble topping, perhaps a dusting of sugar. It’s so humble it can be easy to overlook when it comes to choosing a baking project. But a good coffee cake is always welcome.
This recipe from Alex Levin, the Washington-based executive pastry chef of the Schlow Restaurant Group, hits all the notes you want in a coffee cake: Fluffy, soft, cinnamony and good-looking. It all comes together in a single bowl (okay, the cinnamon sugar filling and topping needs to sit somewhere other than the main mixing bowl, but you can combine it there first and then remove if you’re a one-bowl stickler).