This coffee cake circa 1973 was taken from the Betty Crocker Cookbook. This was my favorite cake to make when I was a teenager. Such a classic coffee cake recipe.
This classic coffee cake circa 1973 has a topping that, while cooking, sinks down into the cake. The topping is creamy inside in the cake, yet crunchy on top of the cake.
Do coffee cakes have coffee?
No. Back in the late 1800’s, some did have coffee as an ingredient. Therefore, I believe the name was born.
Why is it called coffee cake?
Good question. I use to ask the same question. They are normally served at breakfast with coffee accompanying them. Get more information at How Stuff Works.
How long will coffee cake keep?
It will keep for about 1 week in the fridge if you keep it covered with foil or plastic wrap well enough. May I suggest that you heat it up before eating.
Want some more ideas using cinnamon??
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Coffee Cake Circa 1973
- 9×13 Baking dish
- 1/2 Cup Cinnamon Applesauce or 1/2 cup vegetable oil
- 2 Eggs
- 1 Cup Milk
- 3 Cups Flour
- 1 1/2 Cups Sugar
- 4 Tsp Baking Powder
- 1 Tsp Salt
- 3/4 Cup Brown Sugar For Topping
- 2 Tsp Cinnamon For Topping
- 3 Tbsp Butter, Melted For Topping
- Chopped Nuts, if desired. I left them out.
- Preheat oven to 350°
- Combine oil, eggs, and milk in a medium mixing bowl.
- Mix dry ingredients in a large mixing bowl.
- Pour the wet ingredients into the dry ingredients and mix until combined. Pour into a sprayed/greased 9 x 13 baking dish.
- Combine ingredients for topping, mix well.
- Sprinkle topping over top of cake mix.
- Bake at 350° for 33-37 minutes or until an inserted toothpick comes out clean.