Recovery Coffee Cake

Before the chaos had a name, there was this cake.

We’ve hauled it to brunches, potlucks, road trips — anywhere people needed caffeine and a reason to sit down.

It works. It’s sweet, messy, and built to share, kind of like us.

The original recipe comes from Kellogg’s Rice Krispies (allrecipes.com shoutout). We swap the fruit jam depending on the mood — and what’s in our pantry.

Friends would ask us for the recipe, so here it is:

Recovery Coffee Cake

Ingredients

  • 3 cups Rice Krispies cereal, crushed

  • 1 ½ cups all-purpose flour, sifted

  • ¾ cup sugar + 1 Tbsp lemon zest, mashed

  • ½ cup butter, softened

  • ½ tsp baking powder + ½ tsp baking soda, combined

  • ½ tsp salt, leveled

  • ¾ cup milk or buttermilk, room temperature

  • 1 egg + 1 Tbsp vanilla, beaten

  • 1 cup jam or preserves of choice — blueberry (original recipe) also - raspberry, orange, lavender, or hot pepper.

Directions

  1. Heat oven to 350°F (175°C).

  2. Mix cereal, flour, and lemon sugar in a bowl.

  3. Using a pastry blender method, cut in butter.

  4. Set aside ½ cup of mixture for topping.

  5. To the remaining cereal mixture, stir in the baking powder, baking soda, and salt.

  6. Add milk/egg mix. Stir gently until blended.

  7. Pour half of the batter into a greased 9-inch round cake pan. Remember to paper your bottom for easy clean up.

  8. Spread the jam evenly, then spoon and spread the remaining half of batter over top.

  9. Sprinkle the top of the cake with the reserved ½ cup of mixture for topping.

  10. Bake 40 minutes, until golden and set in the center. Cool 15 minutes. Wedge, serve, and enjoy.

Notes

  • Great warm or at room temp.

  • Try citrus marmalade, plum, or cherry preserves for a twist.

  • Recipe adapted from Blueberry Lemon Coffee Cake, Kellogg’s Rice Krispies (allrecipes.com shoutout). Used and shared here for personal, non-commercial use.

  • It’s a good recipe with good times attached.