Monday, 21 March 2016

One-Egg Coffee Cake














One-Egg Coffee Cake

Ingredients

1 ¾ cups sifted cake flour or all purpose flour
¼ cup whole wheat flour
1 cup sugar
2 ½ teaspoons baking powder
1 teaspoon salt
1/3 cup shortening or butter
1 cup milk
1 egg
1 teaspoon vanilla extract
Optional :  ¼ cup raisins
Optional:  Sprinkle top of cake before going into oven with sugar

Method


1.                  Preheat oven to 350F.  Grease well and flour two 8 by 1 ½ -inch layer-cake pans, or a 9-by-9-by1 3/4 –inch baking pan.

2.                  Into large bowl of electric mixer, sift flour with sugar, baking powder, and salt.

3.                  Add shortening and milk.  At medium speed beat 2 minutes, occasionally scraping side of bowl and guiding mixture into beaters with rubber scraper.

4.                  Add egg and vanilla; beat 2 minutes longer.

5.                  Pour batter into prepared pans; bake layers 25 to 30 minutes; square 30 to 35 minutes; or until surface springs back when gently pressed with fingertip.

6.                  Cool in pans 10 minutes.  Remove from pans; cool thoroughly on wire racks.  Fill and frost as desired.


One-Egg Coffee Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “One-Bowl Cakes”, page 123 an edition of between 1950 – 1960s






THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

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