i didn’t feel like baking.
but i needed a reason to turn the oven on.
a reason to stand still.
and the thought of a cinnamon crumb pulling apart in my hands… that was enough.
What the Original Looked Like
martha’s version is humble in the best way.
an 8-inch square, golden on top, soft underneath, with a cinnamon-sugar crust that flakes when you breathe on it.
she uses shortening. not trendy, not pretty. but perfect.
the crumb’s light. the cake’s gentle.
like something passed down, scribbled on a card, soft at the corners.
What I Did Differently
i didn’t have an 8-inch pan. used a round cake tin.
so the corners curled up a little. no one minded.
i used butter instead of shortening—because i forgot to buy shortening.
it worked. not the same texture, but still rich.
added a splash of vanilla because habit lives in my hands.
The Way It Happened in My Kitchen
the flour clouded up when i mixed it.
i used my fingers to cut in the butter. too warm. too soft.
but the crumbs still came together.
the batter was thick, and i didn’t smooth it evenly.
the top wasn’t perfect. i liked that.
poured melted butter over the top like i was finishing a letter.
sprinkled the crumbs. watched them sink and sit.
halfway through baking, the smell made mae peek around the corner.
she didn’t say anything. just waited.
A Few Things I Learned
shortening has its place.
crumb topping must be reserved before adding eggs or you’ll forget.
and the best part of a cake is often the piece with too much topping.
What I Did With the Extras
wrapped them in foil. left them on the counter.
ate the last square at 11pm with cold coffee.
and it still felt like morning.
Would I Make It Again?
yes.
when i want something soft, sweet, and low effort.
when i miss my mom.
when i don’t know what else to do with the day.
That’s As Much As I Remember
it was simple.
comforting.
and tasted like it understood me.
need more soft things? i made her banana muffins last week—moist, sweet, and gone too fast.
FAQs
yes. the crumb will be a bit denser, but the flavor’s worth it.
both. either. whenever.
sure. walnuts would be nice. maybe blueberries if you’re brave.
i’ve used yogurt before. or oat milk. it all works if you’re gentle.
yes. use a 9×13. make two. give one away. or don’t.
Martha Stewart’s Coffee Cake – Nell’s Version
Description
a cinnamon-topped, crumbly-bottomed coffee cake made for slow mornings, sad afternoons, and every time you need something easy and good.
Ingredients
Instructions
- Preheat the oven to 350°F (180°C). grease an 8-inch pan. or whatever you’ve got.
- Mix the dry stuff. flour, ¾ cup sugar, baking powder, salt.
- Cut in the shortening. or butter. mix until it looks crumbly—like sand before rain.
- Make the crumb topping. take out ½ cup of the mix. stir in the 2 tbsp sugar + cinnamon. set it aside.
- Make the batter. add the egg + milk to the main bowl. stir gently. don’t overdo it.
- Assemble. spoon the batter into the pan. smooth it best you can.
- Top it off. drizzle melted butter over everything. then sprinkle the crumb topping.
- Bake 35 minutes. maybe a little more. toothpick test it.
- Cool and eat. warm is best. always.