Prize Coffee Cake
Yield
8 servingsPrep
20 minCook
35 minReady
55 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
sugar
|
|
| ¼ | cup |
margarine
softened |
|
| 1 | large |
eggs
|
|
| ½ | cup |
milk, skim
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
brown sugar
|
*
|
| 1 ½ | teaspoons |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
sugar
|
|
| 59 | ml |
margarine
softened |
|
| 1 | large |
eggs
|
|
| 118 | ml |
milk, skim
|
|
| 355 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
brown sugar
|
*
|
| 7.5 | ml |
cinnamon
|
|
Directions
Mix together thoroughly sugar, margarine, egg.
Add flour, baking powder and salt.
Add milk.
Stir together and pour into 9-inch square pan.
Make topping by combining brown sugar and cinnamon.
Sprinkle over cake batter.
Bake at 375℉ (190℃) F for 25 to 35 minutes.
