"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste


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This recipe for COFFEE CAKE ~ BUTTERMILK, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, August 20, 2008


2 1/2 c. flour
1 1/2 c. sugar
3/4 c. shortening
1 tsp. cream of tartar

1/2 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2 eggs
1 c. buttermilk

Preheat oven to 350.

Mix crumb topping ingredients. Reserve 1/2 cup and set aside. To the rest of the crumb topping add the cake ingredients: salt, soda, vanilla, eggs. Gradually add the buttermilk using a mixer or by hand.

Butter a 9 x 13 pan (or use wax paper on bottom of pan). Spread cake batter across bottom. To the reserved 1/2 cup of crumb topping, add 1 tsp. sugar and 1/4+ tsp. of cinnamon. Mix and sprinkle on top of cake batter. Bake for 25 - 30 minutes until center is firm and toothpick comes out clean. Freezes well after baking.




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