"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

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Sugar Cake Recipe

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This recipe for Sugar Cake, by , is from Eat, Drink & Be Merry! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Suzanne Scharf
Category:
Category:
Ingredients:  
Ingredients:  
Cake
2 Tablespoons Sugar
1 box Bisquik – 20 oz (4-3/4 cups)
1 can beer – 12 oz

First Topping
1 Tablespoon flour
1 Tablespoon cinnamon
1 cup brown sugar, packed
1/3 stick butter (softened)

Second Topping
½ stick butter
¼ cup milk
1 cup brown sugar, packed
Directions:
Directions:
Grease 15 x11 pan. (I’ve used bottom of broiler pan if you have no other.) Mix all 3 cake ingredients together, leaving slightly lumpy. Spoon batter into greased pan. Let set 15 minutes. Then put on first topping.

First topping: Mix all together until crumbly; use fingers if necessary. Scatter topping over batter and bake in 350 degrees oven for about 25 minutes.

Second topping: Mix ingredients in small saucepan. Boil over medium heat for about 5 minutes. Pour over baked cake while hot.
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Makes a good coffee cake replacement

 

 

 

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