Wednesday, June 3, 2009

Retro Quick Coffee Cake...

When I was younger, my sister had the American Girl's Molly Cookbook. We made several things from it. One thing that we made time and time was the Coffee Cake. I made it recently and was reminded of my sister and I cooking it. It is a really simple and easy recipe based on a WWII recipe, so I thought that I would share it with you. I hope you enjoy it.

Quick Coffee Cake
Shortening to grease the pan
1 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt
3 tablespoons shortening (butter)
1/3 cup sugar
1 egg
2/3 cup milk
1 tablespoon butter
½ cup brown sugar
1 teaspoon cinnamon

Preheat the oven to 425 degrees F. Use paper towel to grease the baking pan with the shortening.

Put the sifter into a medium mixing bowl. Measure the flour, baking soda, and salt into the sifter and sift them into a bowl.

Measure 3 tablespoons of shortening (butter) into a large mixing bowl and beat with an electric mixer until creamy. Slowly add the sugar to the shortening and beat until fluffy. Turn off the mixer. Scrape the sides of the bowl with a rubber spatula.

Crack the egg into a large mixing bowl. Add the milk. Beat well with the electric mixer. Scrape the sides of the bowl with the rubber spatula.

Add dry ingredients to the large mixing bowl. Stir them with a spoon just enough to completely wet. Pour the mixture into the greased baking pan.

Melt the butter in a saucepan over low heat.

Mix brown sugar and cinnamon in a small bowl. Stir in the melted butter.

Sprinkle the mixture over the batter in the baking pan. Bake coffee cake for 25 minutes or until golden brown.

Let cool for a few minutes before serving.