Vintage Recipe for an Excellent Coffee Cake; a Wonderful Treat for Any Morning
The coffee cake, ready to eat
Recipe for a Truly Delicious Coffee Cake
Cream together: 1-1/2 cups sugar; 1/2 cup butter; 2 eggs
Stir in: 1 cup heavy cream
Sift together and add: 3 cups flour; 4 teaspoons baking powder, 1 teaspoon salt
Stir in: 2 tablespoons milkMix until blended. Pour into a parchment lined 9x13 baking dish. (We oiled the parchment paper.)
- Topping: Mix one cup brown sugar with 1 tablespoon cinnamon
375 degrees for 25-30 minutes (do not over bake)
This coffee cake is best served warm but it is also easy to reheat by putting a piece in the microwave for 10-20 seconds (depending on your unit). We used the medium brown sugar but light or dark brown might be more to your taste.
Take care not to scorch the topping. The interior of ovens (elements and racks) are different so we usually need watch the progress a few minutes before the cooking time is up.
We adapted the recipe a bit as the original topping contained some molasses rather than the brown sugar we used. The original was: Mix 1/2 cup molasses with 1/2 cream and 1 teaspoon cinnamon.
Because molasses has more nutrients than sugar, it is preferable to use it whenever possible. This is also true of honey. Most of us keep a canister of sugar on the counter top; it seems just easier to reach for that. I keep a small jar of honey and molasses there also so that I am reminded to choose one of those instead. Granted the syrupy sweeteners can be messier but 'lick' the spoon and drop in the sink or dishwasher when finished using it. I know you are wondering about brushing your teeth afterwards but my father died in his eighties without ever having a cavity and he ate honey and molasses daily.
Final word ... enjoy the cake
- Not a coffee drinker? ... this coffee cake is also excellent paired with other hot beverages. If you are a milk drinker, that is also a good combination.