Prep 15 mins
Cook 30 mins
Quick and easy recipe. Great flavor. Comes from United Methodist Cookbook, Gowrie, Iowa. Submitted by Sharon Jones.
- Mix flour, sugar, salt and shortening until crumbly.
- Reserve l/2 cup.
- To remaining crumbs add baking powder, soda, and spices.
- Mix well.
- Add milk and eggs.
- Mix well.
- Pour into a 9 x 13 greased and floured pan.
- Top with reserved crumbs.
- Bake at 375 for 25 to 30 minutes.
This has been one of our favorite coffee cakes for years but with a few changes. I only use butter and always buttermilk (as other reviewers have done). It makes for a very moist cake that keeps several days without freezing. Usually does not last that long. Probably one of the easiest cakes around. Thanks for reminding me of this old recipe.
Really good quick coffee cake! As other reviewers mentioned, it is very light. Because of the baking soda, I used buttermilk in place of the regular milk. Do go to the trouble of getting out your hand-mixer--it makes it so much easier to combine the flour, sugar and shortening mix. Charlotte J., thanks for a great recipe!
I make this wonderful snack cake often. I got this same recipe from a community cookbook years ago. The only thing that I do differently is to use sour milk instead of plain milk. Measure 1 T of vinegar into measuring cup and add enough milk to make 1 cup, stir and then let set for 5 minutes before using.