Cinnamon-Crumb Topping 3/4 c Sugar
– (recipe follows) 1/3 c Vegetable shortening
1 1/2 c Unsifted all-purpose flour 1 Large egg
2 1/2 ts Baking powder 1/2 c Skim milk
1/2 ts Salt 1 ts Vanilla extract
1. Prepare Cinnamon-Crumb Topping.
2. Heat oven to 375’F Grease and flour a 9-inch-round baking pan. In
small bowl, dombine, flour, baking powder, and salt; set aside.
3. In large bowl, with electric mixer on md speed, beat sugar and
shortening until well mixed. Beat in egg, milk, and vanilla until
smooth. Reduce mixer speed to low; gradually beat in flour mixture
until well combined. Spread batter into prepared pan. Sprinkle with
topping.
4. Bake 25 to 30 minutes or until cake tester inserted in center
comes out clean. Cool coffeecake in pan on wire rack 30 minutes. Cut
coffeecake into wedges and serve warm or at room temperature.
Cinnamon-Crumb Topping: In small bowl, with fork, combine 1/2 C
unsifted all-purpose flour, 1/4 C sugar, and 1 t ground cinnamon. Cut
3 tablespoons butter, softened, into small pieces and add to flour
mixture. Work butter into flour mixture until coarse crumbs form.
Country Living/Oct/93 Scanned & fixed by DP & GG
Yields
10 servings