Childhood Coffee Cake

My oldest daughter is on a mission trip far, far from home.  Apparently, she has been suffering some breakfast cake nostalgia, because she emailed me yesterday and asked for three…yes, three…coffee cake recipes.

Apparently, our family has breakfast-time sweet tooth on occasion.

I don’t know how many times my mom made this little coffee cake for us, but it was a lot.  It was fun, weekend treat for us, and we enjoyed every bite.  The good news is that it’s made in an 8×8″ pan, so if you finish off the whole thing in one day, it’s not soooo bad.  (Right?)

As the photo indicates, my sister and I needed a reminder that the recipe was only for an 8×8″ pan.  We discovered that these measurements made for an awfully flat finished product if we spread it into a 9×13″.  Oops.

On a side note, this cookbook is from a church cookbook put together in 1974, the year I was born.  Its contributors as well as its recipes are a walk down memory lane for me, and I keep it within easy reach in my kitchen.  Along with its splotches and spatters, it bears the handwriting of my grandma, my mom and myself.  Some day, maybe one of my girls will jot a note or two.

So, in case you can’t read the font in the picture, here is the recipe:

Cake:
1/2 c. sugar
1/4 t. salt
4 t. baking powder
1 egg
1 t. vanilla
1/4 c. butter (I know the original says shortening, but…I just can’t.)
2 c. flour
1/2 c. milk

Mix well and pour into oiled 8″ round or square cake pan.

Topping:
3 T. cold butter, grated
1/2 c. brown sugar
2 T. flour
1 t. cinnamon

Mix well and sprinkle evenly over cake batter.

Bake at 350 for 35-40 minutes, or until toothpick comes out clean.

 

Jewish Coffee Cake

This coffee cake is really, really good.  It’s always moist and just full of delightfulness.  I confess that I don’t always make it in a tube or bundt pan because it just takes so long to bake (though it is a pleasure to smell during the long  baking process).  It’s an easy, tasty option for special breakfast occasions.  The finished cake also freezes very nicely.

Crumb filling:
1/4 c. brown sugar
1/4 c. walnuts or pecans, if desired
1 t. cinnamon

Mix well and set aside.

Cake:
1 c. sugar
1/2 c. butter
2 eggs
1 t. vanilla
1/4 t. lemon juice
1 1/2 c. flour
1/2 t. cinnamon
1 t. baking soda
1 3/4 t. baking powder
1 c. sour cream (or plain yogurt)

Cream butter and sugar.  Add eggs, vanilla and lemon juice.

Combine dry ingredients and set aside.

Alternate adding dry ingredients and sour cream to wet ingredients.

Pour half of the batter into greased and floured tube pan and sprinkle with half of the filling.  Pour remaining batter into pan, then top with remaining crumb filling.

Bake at 350 for 40-50 minutes, or until toothpick comes out clean.