7 Reviews

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.

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waynejohn1234 August 08, 2011

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!

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Rose is Rose March 09, 2010

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.

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The Daycare Lady October 05, 2008

This coffee cake is really good. I love the topping and the cake is light and fluffy, not dry as some coffee cakes can be. I halved the recipe and made it in an 8x8 pan and it came out perfect - thanks for sharing!

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loof May 21, 2008

i can't stop eating it!!!... delicious

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urbanhippiemama November 30, 2007

My husband begs me to make these all the time

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bearysweet22 October 10, 2007

Moist and light, and delicious. The cinnamon and nutmeg are a perfect combination. This tastes great hot out of the oven; no need to butter it.

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Lisa Eberhardt March 09, 2005
Cowboy Coffee Cake