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.
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!
i can't stop eating it!!!... delicious
My husband begs me to make these all the time
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.