Recipe: Coffee Cake with Variations (Washington Flour, 1968)

COFFEE CAKE WITH VARIATIONS

Choice of Topping (recipes follow)
2 cups sifted Washington Self-Rising Flour
1/2 cup sugar
1 egg, beaten
1/2 cup milk
1/3 cup cooking oil
1 teaspoon vanilla (optional)

Preheat oven: 375 degrees F. Grease bottom of 9-inch round or square pan.

Prepare topping; set aside.

Place flour and sugar in medium bowl. Stir to blend; set aside.

Combine egg, milk, oil, and vanilla. Add to flour mixture. Stir to moisten (batter will be lumpy). Spoon into pan; spread on topping.

Bake 25 to 30 minutes, or until done. Let stand 5 minutes. Remove from pan.

COFFEE CAKE VARIATIONS:

ORANGE COFFEE CAKE
Substitute orange juice for half of milk; add 1 1/2 teaspoons grated orange peel to Cinnamon Butter Topping (recipe below) and sprinkle over cake batter before baking.

FRESH FRUIT COFFEE CAKE
Fold 1 cup fresh, diced fruit into cake batter before baking (apple, banana, peach, pear, etc.). Add your favorite topping.

COFFEE CAKE TOPPINGS:
Select the topping of your choice; spoon it over top of batter in pan before baking. (Some of the topping will melt down through batter while baking.)

CINNAMON BUTTER
Combine 1/3 cup soft butter or margarine, 2/3 cup sugar, 1/3 cup flour, 1 teaspoon cinnamon.

RICH PECAN TOPPING
Mix to crumbly consistency: 1 cup chopped pecans, 1/2 cup brown sugar, 1 tablespoon cinnamon, 1/2 cup flour and 1/2 cup butter or margarine.

PINEAPPLE TOPPING
Combine 2 tablespoons soft butter or margarine, 2 tablespoons honey, and 1/2 cup drained, crushed pineapple.

MARMALADE TOPPING
Combine 1/2 cup flour, 1/2 cup brown sugar, 3 tablespoons soft butter or margarine, 1 tablespoon milk, and 1/2 cup orange marmalade.

HONEY BEE TOPPING
Combine 1/4 cup sugar, 1/4 cup soft butter or margarine, 1 egg white, 1/4 cup honey, 1/2 teaspoon ground nutmeg, and 1/2 cup chopped nuts.

PEACH TOPPING
Arrange (over top of batter) 1 cup well-drained sliced peaches. Combine 2 tablespoons sugar and 1 teaspoon cinnamon; sprinkle over peaches.

INSTANT COFFEE TOPPING
Combine 2 tablespoons soft butter or margarine, 1/2 cup sugar and 1 tablespoon instant coffee.

TOFFEE TOPPING
Melt over hot water 1 package (6 oz.) semi-sweet chocolate chips; stir in 3/4 cup chopped nuts and 1 1/2 teaspoons instant coffee.

Makes 1 coffee cake
From: Recipelink.com
Source: Recipe booklet: Washington For Finer Baking, Wilkins-Rogers, Inc., 1968