I have been making this coffee cake for over fifty years. I found the recipe in a Robin Hood Flour recipe book tucked into a bag of their flour. Everything I baked from that little booklet was delicious. The book is a little used and abused but it is still my “go to” recipe book when I want to do some old-fashioned baking.
This recipe goes together very quickly. I’ve made it so often I can have this in the oven in 9-10 minutes.
CINNAMON COFFEE CAKE:
For the topping
3 tb butter melted
l 1/4 cup brown sugar
1 1/2 tsp cinnamon
l cup of any kind of nuts (if desired)
For the cake:
3 1/2 cups all-purpose flour
5 tsp. baking powder
1 tsp sat
1 1/ 3 cup sugar
2/3 cup butter
2 cups whole milk
1 ts. vanilla
(whipped cream if so desired)
Preheat oven to 375F. Grease thoroughly a 9 x12 in baking pan or 12 inch spring form pan.
Topping: Melt the butter, stir i the brow sugar and cinnamon. Set aside.
Measure flour without sifting into large mixing bowl; add baking powder, salt and sugar and whisk to blend.
Cut in the butter with pastry blender.
Make a hollow and add eggs, milk and vanilla. Break the egg yolk and stir milk and egg together in the hollow, then combine with dry ingredients, mix just until moistened.
Turn into pan and sprinkle with brown sugar-cinnamon mixture
Bake in moderate oven for 45 to 60 minutes. Coffee cake baked in the 9 x 12 pan will bake faster.
Serve warm with whipped cream if desired.