Emily Post Cookbook, Coffee Cake Recipe
The Recipe - Wow, your houseguests or book club with this delicious coffee cake!
pg 338 of The Emily Post Cookbook, 1951
TIME: N/A
SERVES: N/A
Ingredients
- ½ cup brown sugar
- 2 tbs. flour
- 2 tsp. cinnamon
- 2 tbs. melted butter
- ½ cup chopped nuts
- 1½ cups flour
- 3 tsp. baking powder
- ¼ tsp. salt
- 3/4 cup sugar
- ¼ cup shortening
- 1 egg
- ½ cup milk
- 1 tsp. vanilla
Directions
To
make the filling, mix sugar, flour, and cinnamon together. Then blend
in the melted butter, add chopped nuts, mix well, and set aside.
Sift flour once before measuring. Then sift flour, baking powder, salt, and sugar together.
Cut shortening into flour with two knives or a pastry blender (or rub it in with fingers) until mixture is like fine cornmeal.
Blend in the well-beaten egg and the milk. Then add vanilla and beat just enough to mix well. Pour half the batter into a well-greased and floured, heavy baking tin. (Use 6 by 10 inch or 8-inch square pan.) Sprinkle with half the filling mixture. Add remaining batter and sprinkle remaining mixture over top. Bake 25 to 30 minutes in moderate oven, about 375° F.
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