My Favorite Coffee Cake
Michael in Phoenix

This recipe is the best coffee cake recipe
I've come across. I've made it for church
meetings, neighborhood association
get-togethers, brunches, etc., and it never
fails to get a lot of oooohhhs and
aaaaahhhhs! It is VERY tender, moist, and
smells like absolute heaven. (We actually
shortened a committee meeting once, because I
had taken this cake out of the oven and
brought it *warm* to the meeting room. The
aroma drove everyone nuts! A motion was made
to adjourn and devour!).

**********************

This recipe 'doubles' very well, and in all
truth, an 8 x 8 pan is simply not enough for
more than 2 people! I use a 15" x 10" x 2"
glass pyrex for a double batch. I find I
have to increase cooking time by about 10
minutes, checking for doneness with a
toothpick (comes out clean when done).

**********************



My Favorite Coffee Cake


Preheat oven to 350 degrees

BATTER:
1 1/2 cups flour
3/4 cup sugar
2 1/2 tsp baking powder
3/4 tsp salt
1/4 cup shortening
3/4 cup milk
1 egg

TOPPING:
1/4 cup brown sugar
1 Tbsp flour
1 tsp cinnamon
1 Tbsp melted butter
1/2 cup chopped nuts
1/2 cup sugar

greased 8x8 pan

In a med. bowl, mix dry ingredients of
topping with a spoon, add melted
butter and stir to a crumbly consistency.

For batter, mix flour, baking powder and salt
in a med. bowl and set aside.

In a mixer bowl, cream shortening, sugar and
egg. Add the milk and dry
ingredients to the shortening mixture, and
mix on med. speed until smooth.

Place 1/2 of batter in bottom of greased pan
and gently spread to cover.

Evenly sprinkle 1/2 of the topping onto the
batter in the pan. Follow with
remaining batter, and then remaining topping.

Bake 25 to 30 minutes, or until top is nicely
browned. Remove from oven,
cool on rack until warm. Enjoy!


Note: I usually use walnuts, pecans, or
almonds in the topping, with equally
good results. A half and half mixture of
almonds and pecans is especially good.

Michael