Coffeecake: Cowboy Coffeecake
Source of Recipe
Pittsburgh Tribune-Review
List of Ingredients
2 1/2 cups all-purpose flour
2 cups brown sugar, firmly packed
1/2 teaspoon salt
2/3 cup vegetable shortening
1 teaspoon ground cinnamon, divided (optional)
1/2 cup chopped nuts (optional)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 large eggs, beaten
1 cup sour milk or buttermilk *
Recipe
Grease 2 9-inch layer cake pans or an 11- by 9-inch pan. Heat the oven to 375 degrees.
In a bowl, mix the flour, brown sugar, salt and shortening. Mix until crumbly. Reserve 1/2 cup of the crumbs, adding 1/2 teaspoon cinnamon and the nuts, if desired.
In another bowl, combine the baking powder, soda, cinnamon, nutmeg, beaten eggs and sour milk. Add to the remaining flour mixture. Mix thoroughly.
Turn into the prepared cake pan(s). Sprinkle the reserved crumbs over the top.
Bake for 25 to 30 minutes for 9-inch layers (test the larger pan at this point for doneness and bake more if necessary) or until a toothpick or cake tester inserted in the center comes out clean. Serve warm or cooled.
* To make sour milk, pour 1 teaspoon of lemon juice or vinegar into a 1-cup liquid measuring cup and add regular milk to equal 1 cup.
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