Crumb Coffee Cake
Yield
1 cakePrep
20 minCook
40 minReady
1 hrsLow Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | each |
eggs
beaten |
|
| 2 | cups |
brown sugar
|
*
|
| 1 | teaspoon |
baking soda
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | pinch |
baking powder
|
*
|
| 1 | cup |
sour milk
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1 | each |
eggs
beaten |
|
| 473 | ml |
brown sugar
|
*
|
| 5 | ml |
baking soda
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 1 | pinch |
baking powder
|
*
|
| 237 | ml |
sour milk
|
Directions
Crumble shortening into sugar and flour.
Reserve ¾ cup of the mixture for topping.
To the remaining dry ingredients add shortening, milk and egg.
Mix well and place in deep, 8" square baking dish .
Cover with the ¾ cup reserved crumbs.
Bake at 350℉ (180℃) for 40 minutes or until done.
