Brown Sugar Cinnamon Coffee Cake
|Flour||1 1⁄2 Cup (24 tbs), sifted|
|Baking powder||1 1⁄2 Teaspoon|
|Cream of tartar||1⁄2 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs) (or lard - 1/3 cup)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Nuts||1 1⁄2 Cup (24 tbs), chopped|
1. Grease a baking dish and set aside for later use.
2. Preheat the oven to 350°F.
1. In a bowl, sift flour, baking powder, salt and cream of tartar together.
2. Use pastry blender to cut in shortening for about 1-2 minutes on low speed.
3. Do not overmix. It will lead to creaming of flour and shortening, whereas the mixture should be dry and crumbly.
4. In a bowl, add the coffee cake mix for making the cake.
5. Before adding any liquids, mix in cinnamon and numeg to the cake mix.
6. Further, beat eggs until fluffy and gradually add sugar to the eggs.
7. Add the egg mixture to the cake mix and beat for 2 minutes, until light and fluffy.
8. Then, pour in milk, 1/4 cup at a time, beating well after each addition to mix properly.
9. In the greased baking dish, spread the batter.
10. Garnish it with a well-blended mixture of butter, sugar, salt, flour and nuts.
11. Bake for about 35 minutes or until toothpick inserted in the center comes out clean.
12. Cut the cake into triangles or pieces and serve with coffee.