Coffee cake is a wonderful sweet treat to have with coffee (or without), so I was pleased to find a hundred-year-old recipe for Coffee Cake. The cake turned out well. It was moist and tender with a nice cinnamon and sugar topping.
Here’s the original recipe:
And, there’s the recipe updated for modern cooks:
2 cups flour
1/2 teaspoon salt
3 tablespoons sugar
4 teaspoons baking powder
2 tablespoons shortening, melted
1 cup milk
3 teaspoons flour + additional, if needed
1 tablespoon cinnamon
3 tablespoons sugar + additional, if needed
3 tablespoons shortening
Preheat oven to 375° F. Put all of the cake ingredients in a mixing bowl. Beat to combine. Put batter in a greased and floured 9-inch square cake pan.
In a separate bowl, place the flour cinnamon, and sugar. Stir to combine. Add the shortening, and mix together until the texture is crumbly. It may helpful to use your hands to get the shortening mixed in. (When I made the recipe I added more flour and sugar than called for in the original recipe, to make it more crumbly).
Spread the topping mixture over the top of the cake. Bake for 30 – 35 minutes, or until a wooden pick comes out clean.