Coffee Cake

Ingredients

• 1 pint bread sponge
• Butter, size of a walnut
• 1 pint warm milk
• 1 cup sugar

Method

1. 1

   Add milk, sugar and butter to sponge.

2. 2

   Stir in 'Alma Flour' stiff as can be stirred with spoon.

3. 3

   Let rise, turn on board and knead.

4. 4

   Roll 1 inch thick, put in pan and when light sprinkle with cinnamon and sugar.

5. 5

   Bake.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 46. The excerpt below is the record exactly as published.

COFFEE CAKE. Mrs. R. F. 1 pt. bread dough. 1 cup milk, boiled and cooled. 1 cup raisins. Tunnell. Y2 cup lard or % cup butter. 1 egg. 1 cup sugar. Flour to make a soft sponge. Mix, set aside to rise. When risen, use just enough flour to knead, put in pans and set in warm place. When light, brush with melted butter and sprinkle with sugar and cinnamon, or crushed almonds. CAKES. 147 TEA CAKES. Mrs. A. L. Brown. 2 cups sugar. 1 cup butter. 1 cup sour milk. 1 teaspoon soda. 3 eggs. I'lavor to taste. COEFEE CAKE. Mrs. John Keller. 1 pint bread sponge. Butter, size of a walnut. 1 pint warm milk

Cook this with the app: pantry check, scaling, and the assistant.