Cask & Barrel

Quick Coffee Cake

This recipe is transcribed from one of my Grandmother’s old cook books, given to her by her mother. I’ve written it down here as a way to preserve it, and also because I strongly believe that some dishes are best in their simplest form. When learning to cook anything new, I like to begin with the traditional method before experimenting with my own take on things. All ingredients and instructions are as written in the original text.

Flour, 1 1/2 cups
Baking powder, 2 teaspoons
Salt, 1/2 teaspoon
Shortening, 3 tablespoons
Sugar, 1/3 cup
Egg, 1
Milk, 2/3 cup

Sift flour; measure; add baking powder and salt; sift again.

Cream shortening; add sugar gradually; continue beating until light and fluffy. Add egg and beat well; add milk. Add sifted flour mixture and stir just enough to moisten the dry ingredients. Do not beat.

Turn into a greased square pan (8 by 8 by 2 inches) and bake in a hot oven ( 425 F.) 25 minutes. (If Streusel or crunchy topping is going to be used on this, first read directions given below.)

Cut into squares; serve as a hot bread, with butter, or as a simple cake.

Streusel Topping: Cream together 1/4 cup butter and 1/4 cup sugar until light and fluffy; add 3/4 cup dry bread or cake crumbs and 1 teaspoon cinnamon; mix to consistency of coarse crumbs and sprinkle over batter before baking.

Crunchy Topping: Combine 1/4 cup melted butter with 2/3 cup sugar, 1 teaspoon cinnamon and 1/4 teaspoon almond flavoring; fold in 1 1/2 cups corn flakes. Spread over cake batter before baking.

Nut Topping: Spread the baked cake while still warm with confectioners’ frosting; sprinkle with 1/3 cup coarsely chopped nuts.

Kirk, Dorothy, ed. Woman’s Home Companion Cook Book. New York: P. F. Collier & Son, 1953. Print.

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