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Recipe: Cinnamon Fluff (coffee cake, Betty Crocker recipe, 1940's)

Desserts - Cakes
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CINNAMON FLUFF

"Delicious served warm with cinnamon-flavored whipped cream or cream cheese with a dash of almond extract. Or, serve with icy cold soft custard or a hot lemon, orange or butterscotch sauce. All are delightful variations for varying tastes."

1/2 cup shortening (part butter for flavor)
2/3 cup sugar
2 eggs, well beaten
1 1/2 cups sifted flour
2 tbsp. ground cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 cup sour milk (not too old)

FOR THE TOPPING:
1/2 cup sugar
1 tbsp. butter
1 tbsp. ground cinnamon

Cream shortening, add 2/3 cup sugar gradually, and cream until fluffy. Blend in well beaten eggs.

Sift flour, 2 tablespoons cinnamon, baking soda, baking powder and salt together, and add to creamed mixture alternately with the sour milk. Pour into greased baking pan (8 inch square and about 2 inch deep), and set aside while preparing topping.

To make the topping, rub together the 1/2 cup sugar, butter and cinnamon. Sprinkle topping over batter in baking pan.

Bake 40 to 45 minutes in a slow moderate oven (325 degrees F).

Makes 1 (8-inch) cake
From: Faith's Collection at Recipelink.com
Source: Vintage recipe pamphlet, Gold Medal Flour, 1940's
MsgID: 0225417
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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