First things first: My plan for the family cookbook is to have it ready to go by Christmas. However, at the rate I’m going with validating the recipes, I’m not going to make it in time. So, I’m doubling up now, working on desserts and breakfast recipes at the same time. Mrs. Butcher is looking at me rather askance because of all the cake I’ve been eating recently, but no sacrifice is too great. This is for the good of humanity.
A caveat before we get started: I wish my grandmother were alive for a whole host of reasons—not the least of which being so that I could ask her what alternate reality she lived in where these recipes are stating baking times which are literally half the time needed. This recipe says “30-40 minutes” but it took a straight hour, and this is easily the 10th recipe I’ve done where the times aren’t even close.
Here’s what you’ll need:
1 ½ Cups Sugar
½ Cup Shortening, room temp
1 ½ Cups Buttermilk
2 ½ Cups Flour
½ tsp Baking Powder
1 tsp. Baking Soda
1 tsp. Vanilla
Pinch of Salt
¾ Cup Sugar
¾ Cup Flour
1 Stick Butter
2 tsp. Cinnamon
Cream together shortening and sugar, pouring sugar in a steady stream. Add eggs and buttermilk. Stop the mixer and scrape down the sides with a rubber spatula, then mix again until fully incorporated. Add flour, baking soda, baking powder, vanilla and salt. When mixed, stop the mixer and scrape down the sides again with the rubber spatula and mix again until smooth. Do not sift the flour for this recipe. Coffee cakes should be fairly dense.
Pour batter into a greased 9 x 13 pan.
Mix together sugar, flour and cinnamon for topping. Cut in butter with a pastry cutter. Spread mixture over the cake batter.
Bake in a 350-degree oven for
30-40 minutes an hour, because we live in the real world. Use a knife instead of a toothpick to test doneness, because the topping will scrape the toothpick clean.
I know this is a recipe for coffee cake, but I fucking hate coffee. So, I’m upping my milk intake this week.