QUICK COFFEE CAKE
This quick coffee cake recipe from 1900 offers a comforting, classic treat perfect for breakfast or a mid-day snack. The cake features a tender crumb, a rich, buttery flavor, and a delightful topping of chopped almonds, sugar, and cinnamon. This simple recipe is sure to satisfy your sweet cravings and bring a touch of nostalgia to your kitchen.
Ingredients
- 1/2 cup Butter
- 1 cup Granulated sugar
- 3 count Large eggs
- 1 1/2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 cup Milk
- 1/4 cup Chopped almonds (Quantity estimated (not specified in original recipe))
- 2 tablespoons Granulated sugar (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Ground cinnamon (Quantity estimated (not specified in original recipe))
Instructions
- 1In a large bowl, cream together the butter and sugar until light and fluffy. This should take about 5 minutes.
- 2Add the eggs one at a time, mixing well after each addition.
- 3In a separate bowl, whisk together the flour and baking powder.
- 4Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined. Do not overmix.
- 5Grease and flour a long bread or cake pan. Pour the batter into the prepared pan. Sprinkle the top with chopped almonds, sugar, and cinnamon.
- 6Preheat oven to 350°F (175°C). Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.