Coffee Cake with Cinnamon
Yield
8 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
granulated |
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
eggs
beaten |
|
| ⅔ | cup |
milk
|
|
| ⅓ | cup |
vegetable shortening
melted and cooled |
*
|
| 1 | x |
cinnamon
and sugar for topping |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
granulated |
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
eggs
beaten |
|
| 158 | ml |
milk
|
|
| 79 | ml |
vegetable shortening
melted and cooled |
*
|
| 1 | x |
cinnamon
and sugar for topping |
*
|
Directions
Preheat oven to 400℉ (200℃).
Grease an 8 inch square pan.
Sift flour, sugar, baking powder and salt together, set aside.
Combine egg, milk and shortening.
Add dry ingredients to egg mixture and stir just enough to moisten flour.
Pour into prepared pan and bake for 25 to 30 minutes.
Sprinkle batter with cinnamon-sugar mixture, to taste.
Serve hot.
