Breaking from my PBL-pie tradition, I got up a little early this morning to make a fresh coffee cake for my 8 am PBL group. What a hit! This recipe is a Matheson family classic that originates from the Better Homes & Gardens cookbook circa the 1970s. We girls used to get up early Saturday mornings and fight over who could make it for breakfast. I'm sure our parents loooooved that.
Ingredients:
Cake
1 1/2 C. all-purpose flour
1 C. white granulated sugar (can be reduced for a less sweet cake-- I prefer using 3/4 cup)
2 1/2 tsp. baking powder
3/4 tsp. salt
1/4 C. yellow shortening
1 egg
3/4 C. milk
Topping
1/3 C. brown sugar
1/4 C. all-purpose flour
1 tsp. cinnamon (I like to add in additional spices: ginger, nutmeg, cloves)
3 tsp. butter
Directions:
1. Grease a 9 x 9 x 2 baking pan. Pre-heat the oven to 375F.
2. Mix the topping first by combining the brown sugar, flour, and cinnamon into a small mixing bowl. Cut in the butter using forks or a cutter until you have a uniform mixture. Note: if you use cold butter, you will get a crumbly topping that you can spread evenly on the cake and that will remain on the top of the cake while it is baked. If you use warm butter, you will get a thicker mixture that you have to spread out in clumps on the cake batter-- these clumps will fall into the cake during baking and produce a buttery/sugary strudel on the middle/bottom of the cake.
3. For the cake, combine the flour, sugar, baking powder, and salt in a large mixing bowl. Add in the shortening and cut in with forks or a cutter until uniformly mixed into flour. In separate bowl, combine eggs and milk and mildly beat the eggs. Pour egg/milk into the flour mixture while stirring and stir until completely combined. Note: Do NOT overbeat. Stir JUST until flour and egg/milk are uniformly mixed.
4. Pour cake batter into greased pan. Distribute topping over the top of the cake.
5. Bake for 25-30 min. at 375F or until top is light golden brown and straw comes out clean.
NOTE: I usually make this recipe doubled and use a 13 x 9 x 2 glass baking pan. Baking time is a little longer, maybe 35 minutes.
Serve with fresh peaches and milk. :) Or just eat plain.
Ingredients:
Cake
1 1/2 C. all-purpose flour
1 C. white granulated sugar (can be reduced for a less sweet cake-- I prefer using 3/4 cup)
2 1/2 tsp. baking powder
3/4 tsp. salt
1/4 C. yellow shortening
1 egg
3/4 C. milk
Topping
1/3 C. brown sugar
1/4 C. all-purpose flour
1 tsp. cinnamon (I like to add in additional spices: ginger, nutmeg, cloves)
3 tsp. butter
Directions:
1. Grease a 9 x 9 x 2 baking pan. Pre-heat the oven to 375F.
2. Mix the topping first by combining the brown sugar, flour, and cinnamon into a small mixing bowl. Cut in the butter using forks or a cutter until you have a uniform mixture. Note: if you use cold butter, you will get a crumbly topping that you can spread evenly on the cake and that will remain on the top of the cake while it is baked. If you use warm butter, you will get a thicker mixture that you have to spread out in clumps on the cake batter-- these clumps will fall into the cake during baking and produce a buttery/sugary strudel on the middle/bottom of the cake.
3. For the cake, combine the flour, sugar, baking powder, and salt in a large mixing bowl. Add in the shortening and cut in with forks or a cutter until uniformly mixed into flour. In separate bowl, combine eggs and milk and mildly beat the eggs. Pour egg/milk into the flour mixture while stirring and stir until completely combined. Note: Do NOT overbeat. Stir JUST until flour and egg/milk are uniformly mixed.
4. Pour cake batter into greased pan. Distribute topping over the top of the cake.
5. Bake for 25-30 min. at 375F or until top is light golden brown and straw comes out clean.
NOTE: I usually make this recipe doubled and use a 13 x 9 x 2 glass baking pan. Baking time is a little longer, maybe 35 minutes.
Serve with fresh peaches and milk. :) Or just eat plain.
1 comment:
The recipe is from Betty Crocker's Cookbook published in 1975.
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