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Butter Crunch Coffee Cake




Source of Recipe


The Pastry Shop


List of Ingredients




1/2 cup (125 ml) butter, softened
1 cup (225 ml) sugar
2 eggs
1 cup (225 ml) all-purpose flour
1-1/2 tsp (7 ml). baking powder
1/2 tsp (2 ml). salt
1/3 cup (80 ml) milk
1/2 cup (125 ml) Old Fashioned oats

Topping Ingredients:
1/2 cup (125 ml) brown sugar
2 tbsp (30 ml). melted butter
1/3 cup (80 ml) flaked coconut
1/3 cup (80 ml) chopped nut meats


Recipe



In a medium deep mixing bowl, cream together butter and sugar.
Then, add the 2 whole eggs one at a time and blend.
To the wet mixture, add the flour, baking powder, salt, rolled oats and milk. Mix, but do not over mix, or the cake will be tough and dry.
Pour into 8 inch greased cake pan and bake at 350 degrees (175 C.) for 25 minutes (until springy or a toothpick comes out clean), and then follow directions for topping and complete the baking.
Topping Directions:
In a small deep mixing bowl, mix together the brown sugar, butter, coconut, and nut meats.
Carefully spread, dropping by spoonfuls around top of cake.
Put the cake back in oven for 5 minutes under the broiler until the top is wonderfully golden brown.