| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cake |
12 |
Servings |
INGREDIENTS
| 2/3 |
c |
Butter; softened |
| 1 |
c |
Sugar |
| 1/2 |
c |
Brown sugar; packed |
| 2 |
|
Eggs |
| 2 |
c |
Unsifted flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Salt |
| 1 |
c |
Buttermilk |
| 1/2 |
c |
Raisins; nuts or dates (all 3 can be used) |
| 1/2 |
c |
Brown sugar |
| 1 |
ts |
Cinnamon |
INSTRUCTIONS
TOPPING
In a large bowl,creambutter and sugars. Add eggs, 1 at a time, beating well
after each addition. Sift dry ingredients together. Alternately add flour
and buttermilk to creamed mixture. Add raisins, nuts or dates. Pour batter
into a greased 9x13 pan. Put topping on cake and cover tightly with foil.
Refrigerate overnight. Remove cover in the morning and bake in a 350°
preheated oven for 35 to 40 minutes. Yield: 1 large coffee cake.
MRS. C. WALLACE ANDERSON
VIENNA, WV
REFRIGERATE OVERNIGHT.
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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