Friday, October 5, 2007

Quick and easy Fresh Coffeecake from the Midwest

Yep, Erma, it definitely is Fall gingerbread weather.

Here is another quick and fool proof “cake” recipe that you, the clueless cake decorator, can use. No frosting, or decorating at all.

Coffeecakes like this were a staple of every household when I was growing up. We used to make them up in the morning and as soon as they came out of the oven, we drove them out to the fields for a midmorning coffee break where the men were harvesting the corn or soybeans.

Like a lot of my other favorite foods, this kind of coffee cake seems to have gone out of style, and I can’t understand why. They are so easy to make. And, heaven knows, fresher and better than the bear claws on the grocery shelves. Thirty minutes, thirty-five tops, and you have a fresh from the oven, home made coffeecake!

As this cake bakes, some of the crumb topping “flops” down into the coffee cake, giving it a great flavor and a marbleized look. I think Flops were a New England thing.

Midwest Cinnamon Flop Coffeecake:

1 cup brown sugar
½ teaspoon cinnamon
¼ cup butter
2 cups flour
2 teaspoon baking powder
¼ teaspoon salt
2 tablespoons solid shortening
1 ½ cups sugar, white
1 egg
1 teaspoon vanilla
1 cup milk

In small mixing bowl, mix the brown sugar and cinnamon; cut in the butter with a fork until you have crumbs.

Mix the flour, baking powder and salt in a bowl.

Cream the shortening in a mixer, and gradually beat in the white sugar. Add egg and vanilla and beat well. On low speed alternate mixing in the flour and milk. Pour into an 8” square greased baking pan. Sprinkle on the brown sugar crumbs. Bake at 425 degrees for 25 to 35 minutes until golden brown. Serve warm.

Yields 8 servings. And yes, you can dress it up with a few chopped nuts.

No comments: