Dott's Coffee Cake
Yield
1 cakePrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | cups |
brown sugar
|
*
|
| ½ | cup |
butter
|
|
| 1 | cup |
buttermilk
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | each |
eggs
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 473 | ml |
brown sugar
|
*
|
| 118 | ml |
butter
|
|
| 237 | ml |
buttermilk
|
|
| 5 | ml |
baking soda
|
|
| 1 | each |
eggs
|
|
| 1 | x |
salt
to taste |
*
|
Directions
Crumb together the flour, sugar and butter.
Take out ½ cup for topping.
Add milk to remaining flour mix add other ingredients and mix well.
Place in greased 9 x 13 pan.
Sprinkle topping over the top.
Bake at 350℉ (180℃) F for 40 minutes.
Serve from baking pan, hot or cold.
