Tom’s Prize Coffee Cake
- 1 1/2 Cup Sugar
- 1/4 Cup Shortening
- 1/4 Cup Butter
- 2 Eggs
- 1 Cup Milk
- 3 Cups Flour Sifted
- 4 Teaspoons Baking Powder
- 1 Teaspoon Salt
- Mix sugar, shortening, butter and eggs thoroughly. Stir in milk. Sift together and stir in flour, baking powder and salt.
- Spread batter in a greased and floured 9×13-inch baking pan. Sprinkle with desired topping. Bake at 375 degrees until toothpick stuck into center of cake comes out clean, about 30 to 40 minutes. Serve warm.
Variations & Toppings:
- Cinnamon Coffee Cake: Sprinkle top of batter with a mixture of 1 cup brown sugar and 3 teaspoons cinnamon.
- Streusel-Filled Coffee Cake: Spread only half the batter in the pan. Then sprinkle half the streusel mixture (Mixture of 1 cup brown sugar, 1/4 cup flour, 4 teaspoons cinnamon, 1/4 cup melted butter, and 1 cup chopped nuts) over. Add remaining batter, and sprinkle top with remaining streusel mixture.
- Quick Apple Cake: Arrange apple slices in a fancy design on top of batter. Press them lightly into the batter. Sprinkle top with a mixture of 2 teaspoons cinnamon and 1/4 cup sugar. For Christmas: use red cinnamon candies.
- Blueberry Buckle: Follow basic recipe, but use 4 cups of flour and carefully blend in 2 cups well-drained blueberries for the last step. Sprinkle top with a mixture of 1 cup sugar, 2/3 cup flour, 1 teaspoon cinnamon, and 1/2 cup butter. Bake 45 to 50 minutes.
- Orange Coffee Cake: Follow basic recipe, except use orange juice for half of the milk. Add 3 teaspoons grated orange rind. Sprinkle top with crumb mixture used in Blueberry Buckle and adding 3 teaspoons grated orange rind to it.
- Marmalade Coffee Cake: Spread top of batter with Marmalade Mixture (1 cup brown sugar, 1 cup flour, 1/4 cup butter, 2 tablespoons cream, and 1 cup orange marmalade). Topping melts down through the cake during baking.
- Pineapple Coffee Cake: Spread top with Pineapple Mixture (1/4 cup butter, 1/4 cup honey, and 1 cup well-drained crushed pineapple).
- Fruit Coffee Cake: Add well-drained canned fruit, such as peaches, to batter.
1997 Recipe – Thomas Ferre – From Betty Crocker’s Picture Cookbook, 1956