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| FAVORITE COFFEE CAKE | |
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1 1/2 cups Gold Medal flour (regular or Wondra) 3/4 cup sugar 3/4 tsp. salt 2 1/2 tsp. baking powder 1/4 cup soft shortening 3/4 cup milk 1 egg Topping (see below) Preheat oven to 375°F. In large mixing bowl, blend all ingredients except Topping thoroughly with fork. Beat vigorously 30 seconds. Pour into greased round layer pan, 9 x 1 1/2 inches, or square pan, 8 x 8 x 2 inches. Sprinkle with Topping. Bake at 375°F for 25 to 30 minutes, or until wooden pick inserted in center comes out clean. Serve warm. Makes 8-9 servings. Note: If using self-rising flour, omit baking powder and salt. TOPPING: 1/3 cup brown sugar, packed 1/4 cup Gold Medal flour (regular or Wondra) 1/2 tsp. cinnamon 3 tbsp. firm butter Mix brown sugar, flour, cinnamon and butter until crumbly. STREUSEL-FILLED COFFEE CAKE (VARIATION): Follow recipe for Favorite Coffee Cake (above) except - spread half the batter in greased round layer pan, 9 x 1 1/2 inches. Mix 1/2 cup brown sugar (packed), 2 teaspoons cinnamon, 1/2 cup finely chopped nuts and 2 tablespoons butter, melted; sprinkle half of mixture over batter. Repeat with remaining batter and mixture. | |
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I've been on a streak of making cobbler with a crisp on top. Tonight I was out of fruit and thought Coffee Cake is very similar.
I didn't have shortening but did have bacon fat and it worked great, I just didn't add the salt. (There was no bacon flavor either).
Perfect coffee cake.
My topping is about 3 times the amount given and still the cake bubbled through in parts.
TOPPING:
1/2 cup brown sugar
3/4 cup all-purpose flour
1/3 cup butter (about 5.3 tbsp.)
cinnamon
-ShanonRaeCliche