Wednesday, 11 May 2011
1 ½ cups sifted all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup sugar
1/3 cup butter or margarine, melted
½ cup milk
1 teaspoon vanilla extract
2 tablespoons sugar
1 teaspoon cinnamon
Makes 9 Servings
Preheat oven to 375 degrees. Grease an 8-by-8 by-2-inch baking pan, or a 9 by-1 ½ -inch layer-cake pan.
Make Batter: Sift flour with baking powder and salt; set aside.
In medium bowl, with rotary beater, beat egg until frothy; then beat in sugar and butter until well combined. Add milk and vanilla.
With wooden spoon, beat in flour mixture until well combined.
Pour into prepared pan. Sprinkle with Topping - sugar combined with cinnamon. Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool partially, in pan, on wire rack. To serve, cut into squares or wedges while still warm.
*(Second Choice Optional Topping)
Crumb-Topped Coffecake: In small bowl, combine ½ cup sugar, 1/3 cup sifted all-purpose flour, ¼ cup soft butter or margarine, and 1 teaspoon cinnamon; mix lightly, with fork, until crumbly. Sprinkle over prepared batter in pan. Bake as above.
Recipe by McCall’s Cookbook
Picture shown here has coffeecake with Crumb-Topped
Cake baked by Shirley-Ann Pearman
Photo taken by Shirley-Ann Pearman