"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mother's Coffee Cake Recipe

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This recipe for Mother's Coffee Cake, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Erna Winston
Added: Saturday, September 22, 2007


1/2 pkg. dry yeast
1/2 c. plus ~2 c. (enough to mix) warm milk, divided
1 tbsp. plus 1-1/4 c. sugar
1 c. shortening, melted
4 c. flour
Eggs, if desired

Crumble topping:
1/3 to 1/2 c. butter
1 c. light brown sugar
1 c. flour
1 tsp. cinnamon (optional)

Dissolve yeast & 1 tbsp. sugar in 1/2 cup warm milk. Mix flour and remaining sugar in a separate bowl. Add melted shortening and stir. Add approximately 2 cups of warm milk (enough to make texture like a soft biscuit dough). Add yeast mixture. Beat and add whole egg (if using); beat some more. Cover with cloth and let rise in a warm place for one hour or until double in size. Then beat until no air bubbles are left. Spread thinly in a glass pan. Mix crumble topping ingredients to meal-like texture, sprinkle on top of coffee cake. Bake at 375 for 25-35 minutes until golden brown.




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