Date: Fri, 26 Jan 2001 20:12:32 GMT
From: Marilyn in FL
While it's good cold, this cake is an absolute dream on the olfactory front when warm. If you're pressed for time, prep the sugars/dry mix and the wet mix the night before (just hold off on the baking soda and baking powder). Pulling it together in the morning takes a heartbeat... and bakes in only 35-45 minutes (Check on it at the earlier time... mine has never gone the full baking limit.)
Also, I don't add the second tsp of cinnamon on the final topping (recipe uses 2 tsp total) ...but that's just a personal preference.
I get up, mix it together, toss it in the oven, shower and get dressed. When it's done, so am I.
Wrap the pan in a thick towel and go forth with a nutty/cinnamon-y treat that will win friends and teach young children to respect you.
In large bowl mix together
2 1/4 C flour
1 C brown sugar
3/4 C sugar
1 tsp cinnamon
1/4 tsp ginger
3/4 C corn oil (she's pretty emphatic about using oil vs butter...says some cakes fail miserably if you use butter. Her word is good enough for me...I use oil)
Remove and reserve 3/4 C of crumbs.
Add to large bowl:
1 beaten egg
1 C buttermilk
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Pour into well-greased 13x9 pan
Add to reserved crumbs:
1/2 C chopped nuts
1 tsp cinnamon
and sprinkle on top of cake
(I like to sprinkle a few chocolate chips on the top. People seem to get such a cheap thrill eating chocolate for breakfast.)
Bake 350 for 35-45 minutes.
Hope this is correct...I'm doing it from memory...EVERYONE loves this! I've even got a contingency at work that begs...It is SUCH a rush of power to have people beg!!
Responses
1. AMEN to this coffeecake paean of praise! It is THE BEST. I have also made it with>>> (Mary in OR)
blueberries sprinkled over the top (in which case, cut WAY down on the cinnamon in the topping); with sliced tart apples; I think it would probably be great with fresh cranberries, although you might need to add some sugar to the topping. It is the only coffeecake I've made for years. I see others and think But why bother...they can't be as good!
From: Marilyn in FL
While it's good cold, this cake is an absolute dream on the olfactory front when warm. If you're pressed for time, prep the sugars/dry mix and the wet mix the night before (just hold off on the baking soda and baking powder). Pulling it together in the morning takes a heartbeat... and bakes in only 35-45 minutes (Check on it at the earlier time... mine has never gone the full baking limit.)
Also, I don't add the second tsp of cinnamon on the final topping (recipe uses 2 tsp total) ...but that's just a personal preference.
I get up, mix it together, toss it in the oven, shower and get dressed. When it's done, so am I.
Wrap the pan in a thick towel and go forth with a nutty/cinnamon-y treat that will win friends and teach young children to respect you.
In large bowl mix together
2 1/4 C flour
1 C brown sugar
3/4 C sugar
1 tsp cinnamon
1/4 tsp ginger
3/4 C corn oil (she's pretty emphatic about using oil vs butter...says some cakes fail miserably if you use butter. Her word is good enough for me...I use oil)
Remove and reserve 3/4 C of crumbs.
Add to large bowl:
1 beaten egg
1 C buttermilk
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Pour into well-greased 13x9 pan
Add to reserved crumbs:
1/2 C chopped nuts
1 tsp cinnamon
and sprinkle on top of cake
(I like to sprinkle a few chocolate chips on the top. People seem to get such a cheap thrill eating chocolate for breakfast.)
Bake 350 for 35-45 minutes.
Hope this is correct...I'm doing it from memory...EVERYONE loves this! I've even got a contingency at work that begs...It is SUCH a rush of power to have people beg!!
Responses
1. AMEN to this coffeecake paean of praise! It is THE BEST. I have also made it with>>> (Mary in OR)
blueberries sprinkled over the top (in which case, cut WAY down on the cinnamon in the topping); with sliced tart apples; I think it would probably be great with fresh cranberries, although you might need to add some sugar to the topping. It is the only coffeecake I've made for years. I see others and think But why bother...they can't be as good!