Simple Coffee Cake

This coffee cake recipe was my Great Grandma Ruth's go to cake when last minuet visitors would pop over. Great Grandma was born in Norway and came to American in her early twenties. She loved baking and was a professional seamstress. And ALWAYS had desserts readily available for friends and family.

Plain Coffee Cake

 Blend dry ingredients with butter,until crumbly.

Reserve 2/3 cup of this mixture to put on top of cakes right before baking.

 Add eggs and milk.

 A generous teaspoon of almond extract.

 Put dry butter crumbles on before placing in the oven. 

 Should look like this when done.

**This recipe makes TWO 8" cakes. Typically I slice the one cake in half and put filling in, but for this post I made one cake using both cakes**

 Choose any kind of filling, raspberry or poppyseed are the popular choices in our house.

 For a quick glaze mix one egg white with desired amount of powdered sugar.

Here is the Recipe as told by my Great Aunt Nancy:

3 Cups Flour

2 Cups Sugar

3 Teaspoons baking powder

1/4 Teaspoon salt

Cut in 6 tablespoons of butter.

Reserve 2/3 cups of this mixture to place on top of cake right before baking.

Whisk together the following:

3 Whole eggs

1 cup of milk

2 teaspoons almond flavor

Mix together with dry ingredients until moist.

Bake 20-25 minuets in a 375 degree oven in two eight inch pans. Be sure to butter and flour pans.

Hope this quick, and cheap, recipe can also be enjoyed with your family.

Cheers,

Deb