Cinnamon flop coffee cake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Brown sugar, firmly packed |
| ½ | teaspoon | Ground cinnamon |
| ¼ | cup | Butter or margaine |
| 2 | cups | Sifted all-purpose flour |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Shortening |
| 1½ | cup | Sugar |
| 1 | Egg | |
| 1 | teaspoon | Vanilla |
| 1 | cup | Milk |
Directions
Combine brown sugar and cinnamon; cut in butter until crumbly and well mixed. Set aside. Sift together flour, baking powder and salt. Cream shortening in mixer bowl. Gradually beat in sugar. Add egg an vanilla; beat well. Stir in flour mixture by hand alternately with milk, starting and ending with flour mixture. Pour into greased 8" square pan. Sprinkle with brown mixture. Bake in 425 F oven 30 to 35 minutes or until golden brown. Serve warm. Source: Farm Journal's Cooking & Entertaining across America : ISBN 0-517-414651
From the collection of K.Deck