Pet milk coffee cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Unbleached Flour |
| 2 | cups | Sugar |
| 3 | teaspoons | Baking Powder |
| Pinch Of Salt | ||
| ½ | cup | Butter |
| ½ | cup | Cake Crumbs From The Cake |
| Recipe | ||
| ½ | cup | Brown Sugar, Firmly Packed |
| ½ | cup | Regular Margarine |
| 2 | larges | Eggs, Well Beaten |
| 12 | ounces | Pet Milk (1 Can) |
| 1 | teaspoon | Vanilla Extract |
| ½ | cup | Chopped Nuts |
| 2 | teaspoons | Cinnamon |
Directions
TOPPING
Sift the dry ingredients togher into a bowl. Add the margarine and butter then beat with an electric mixer ot make crumbs. Reserve ½ cup of the crumbs for the topping. Add the milk, eggs and vanilla extract to the remaining crumbs and blend well. Make the topping.
Grease a bundt pan well and put about ⅓ of the topping in the pan spreading evenly over the bottom. Add ⅓ of the batter and spread evenly over the topping. Add all of the remaining topping except 2 Tbls of the topping to the top of the batter. Top with the reamining batter spreading evenly. Top with the 2 Tbls of topping sprinkling evenly over the top of the cake. Bake in a preheated 350 degree F.
oven for 45 minutes or until the cake tests done. Cool on a wire rack.
From The Food Fare Section Rocky Mountain News September 3, 1986