Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Butter; softened |
| 1 cup | Sugar |
| ½ cup | Brown sugar; packed |
| 2 \N | Eggs |
| 2 cups | Unsifted flour |
| 1 teaspoon | Baking powder |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Cinnamon |
| ½ teaspoon | Salt |
| 1 cup | Buttermilk |
| ½ cup | Raisins; nuts or dates (all 3 can be used) |
| ½ cup | Brown sugar |
| 1 teaspoon | Cinnamon |
TOPPING
In a large bowl,creambutter and sugars. Add eggs, 1 at a time, beating well after each addition. Sift dry ingredients together. Alternately add flour and buttermilk to creamed mixture. Add raisins, nuts or dates. Pour batter into a greased 9x13 pan. Put topping on cake and cover tightly with foil.
Refrigerate overnight. Remove cover in the morning and bake in a 350ø preheated oven for 35 to 40 minutes. Yield: 1 large coffee cake.
MRS. C. WALLACE ANDERSON
VIENNA, WV
REFRIGERATE OVERNIGHT.
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .