| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
Unsifted flour |
| 1 |
ts |
Baking powder |
| 2/3 |
c |
Shortening |
| 1/2 |
ts |
Salt |
| 2 1/2 |
c |
Granulated sugar |
| 1 |
ts |
Cinnamon |
| 2 |
|
Eggs; prebeaten |
| 1 1/2 |
c |
Buttermilk |
| 1 |
ts |
Baking soda |
| 1 |
c |
Brown sugar |
| 1/2 |
c |
Coconut |
INSTRUCTIONS
Blend first five ingredients together, and set aside one cup of this
mixture as a topping base for use later. In separate bowl, mix the eggs,
buttermilk and baking soda together. Then blend the remaining portion of
the original crumb mixture, stirring thoroughly. There will be some small
lumps in the batter. Add 1 cup brown sugar, 1/2 cup coconut and 1 teaspoon
cinnamon to the cup of original crumb topping mixture, set aside earlier.
Pour coffee cake batter mixture into 3 greased and floured 8" cake pans.
Sprinkle topping equally on top of batter in all 3 pans. Bake at 350° for
35 minutes.
Formatted and Busted by Carriej999@AOL.com
Recipe by: Bechtel Victorian Mansion Bed & Breakfast Inn, East Berlin,
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Mar 7,
1998
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