| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Sweet, Breads |
1 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 2 |
ts |
Baking powder |
| 1 1/2 |
c |
Sugar |
| 1/2 |
c |
Butter or margarine; softened |
| 2 |
|
Eggs |
| 3/4 |
c |
Milk |
| 1 |
ts |
Vanilla or almond extract |
| 6 |
oz |
Semisweet chocolate mini-morsels |
|
|
Powdered sugar |
INSTRUCTIONS
Combine first 4 ingredients in a small mixing bowl; beat at low speed of an
electric mixer until mixture resembles fine crumbs. Remove 1 cup crumb
mixture, and set aside.
Add eggs, milk, and vanilla to remaining crumb mixture; mix until blended.
Pour batter into a greased 11- x 7- x 1 1/2-inch pan; sprinkle with
chocolate morsels. Top with reserved 1 cup crumb mixture.
Bake at 350°F for 35 to 40 minutes or until a wooden pick inserted in
center comes out clean. Cool slightly; dust top with powdered sugar.
Yield: 1 coffee cake.
Note: To freeze coffee cake, bake and let cool completely; remove from pan,
wrap in foil, and freeze. To serve, thaw and heat in foil package at 300°
for 20 minutes or until warmed. Remove from package; dust top with powdered
sugar.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13,
1998
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