📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts
A classic, tender coffee cake with a choice of fresh fruit topping or a simple cinnamon-sugar streusel. This delightful vintage recipe makes two small cakes, perfect for breakfast or an afternoon snack.
Preheat oven to 350-375°F. Grease and flour two 8-inch round or square cake pans.
In a large bowl, sift together the 2 cups sifted flour, ¾ cup sugar, 2 tsps baking powder, and ½ tsp salt.
Cut in the ½ cup shortening with a pastry blender or your fingers until the mixture resembles coarse crumbs.
In a separate small bowl, beat the 1 egg and ¾ cup milk together.
Add the egg and milk mixture to the dry ingredients. Use a table knife or spatula to gently chop and fold the liquid into the flour mixture until it is just combined, yielding a thick and lumpy batter.
Divide the batter evenly between the two prepared pans.
Step 2: Add Toppings and Bake
Choose your topping: For the fruit version, arrange fresh apricots or apples slices thickly over the batter, sprinkle with ½ cup sugar and a dash of nutmeg, then dot with small pieces of butter. For the plain version, combine ½ cup sugar, 2 Tbsps flour, and 1 tsp cinnamon, sprinkle over the batter, and dot with butter.
Bake for 30-45 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
💡 Make-Ahead & Storage: Store the baked coffee cakes tightly wrapped at room temperature for up to 2 days, or freeze for longer storage.
