This recipe is from Molly’s (yes, the American Girl) Cookbook. It came out better the second time around. The first time I tried making this coffee cake, I used a mixture of butter and margarine because I didn’t have any shortening, and I eyeballed the amount of butter/margarine. The cake tasted fine, but it was a little dry. This time, it came out soft and fluffy, and I thought it tasted really good.
Shortening to grease the pan
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/3 cup sugar
2/3 cup milk
1 tablespoon butter
1/2 cup brown sugar
1 teaspoon cinnamon
1. Preheat the oven to 425° F. Grease the baking pan with shortening.
2. Put the sifter into the medium mixing bowl. Measure the flour, baking powder, and salt into the sifter and sift them into the bowl.
3. Measure 3 tablespoons of shortening into the large mixing bowl. Beat the shortening until it is creamy.
4. Slowly add the sugar to the shortening and beat until fluffy. Scrape the sides of the bowl with a rubber spatula.
5. Add the egg and milk into the large mixing bowl. Beat well withe the electric mixer and scrape the sides with the rubber spatula.
6. Add the dry ingredients into the large mixing bowl and mix until combined. Pour the mixture into the greased baking pan.
For the crumb topping:
1. Melt the butter in the saucepan over low heat.
2. Mix the brown sugar and cinnamon in a small bowl. Stir in the melted butter.
3. Sprinkle the mixture over the batter in the baking pan.
Bake the coffee cake for 25 minutes or until golden brown. Let it cool for a few minutes, cut it into pieces, and serve.