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.