Cake: Coffee Cake

Filling and Topping:

1/2 c. brown sugar

2 tsp. cinnamon

2 T. melted butter

1/2 c. or less chopped nuts

Coffee Cake Batter:

1 1/2 c. sifted flour

3 tsp. baking powder

1/4 tsp. salt

3/4 c. sugar

1/4 c. shortening

1 egg

1/2 c. milk

Blend filling and topping ingredients together well before mixing coffee cake batter.  Sift dry ingredients together and cut in shortening.  Beat eggs well and add milk.  Combine liquid and dry ingredients.  Spread half of the batter in a greased 8x8-inch or 6x10-inch pan.  Then sprinkle it with half of the filling.  Add the other half of the batter and sprinkle remaining filling on top.  Bake at 375 for 25 minutes.  Serves 4 to 6.  I used this for a quick, simple breakfast in Taiwan for guests.  I mixed the dry ingredients the night before and liquids in the morning to save time.  With the coffee cake we served first a fresh fruit cup, a scripture passage and prayer.  The coffee cake and fluffy omelet by then were oven fresh.  Drinks were coffee or tea.

Melva Lehman

Our Swiss Pantry II

First Mennonite Church

1987