"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

KATE SHAWEN COFFEE CAKE Recipe

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This recipe for KATE SHAWEN COFFEE CAKE, by , is from Perrysburg Moms Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kate Philabaum
Added: Thursday, August 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
CRUMB TOPPING
2 1/2 c. flour
1 1/2 c. sugar
3/4 c. shortening
1 tsp. cream of tartar

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

Directions:
Directions:
Preheat oven to 350.

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

Butter a 9 x 13 pan - (may also put wax paper on bottom of
pan) - and spread cake batter in bottom. To the reserved
1/2/c. of crumb topping, add 1 tsp sugar and 1/4+ tsp. of
cinnamon. Mix and sprinkle on top of cake batter. Bake 25 -
30 minutes until center is firm and toothpick comes out clean.

Number Of Servings:
Number Of Servings:
12 - 15
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Favorite coffee cake delivered by Kate Shawen, of Perrysburg,
before every holiday.

 

 

 

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