It’s funny to me how most of the coffee cakes I have made have the same - or very similar - ingredients. Yet they all come out just a touch different.
This cake was super moist, almost to the point it was difficult to cut. The cake really wanted to stick to the waxed paper. I would recommend spraying the wax paper with cookie spray (like Pam) to help it not stick so much.
Cooking it with the wax paper is a must though. While it was a little tricky getting it off the wax paper - it would have been impossible to remove it from a pan.
While there is cinnamon in the cake, it doesn’t taste overly cinnamon. It does have a nice hint of the cinnamon and nutmeg.
It has a spice cake flavor to it, but mild.
Unfortunately, the crumble that was sprinkled on top kind of disappeared. There was no crumble. I’m not sure why this happened, but I think the crumble would have given it a nice texture difference.
This was a great breakfast cake. And of course, it went amazing with my coffee!
Cowboy Coffee Cake
2 1/2 Cups Sifted Flour
1/2 Teaspoon Salt
2 Cups Brown Sugar
2/3 Cup Shortening
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1 Cup Sour Milk
2 Eggs, Well Beaten
Combine flour, salt, sugar, and shortening. Mix until crumbly. Reserve 1/2 cup of the mixture. To remaining crumbs, add baking powder, baking soda, and spices, mix thoroughly. Add milk and eggs, mix well. Pour into two waxed paper lined baking pans. Sprinkle with reserved crumbs. Bake in a 375 degree oven for 25 to 30 minutes.
Comentários