Ingredients
-
2 1/2
-
1/2
-
1
-
1
-
1/2
-
1
-
1
-
1
-
1/2
-
1 1/2
-
-
-
-
-
Directions
Granny’s Crumb Coffeecake,This melt-in-your-mouth coffeecake is the perfect treat. I’ve been eating this cake for as long as I can remember. It’s a favorite at family get-togethers. It’s been passed down from my great-granny who thought it up in her kitchen years ago. Perfect with a cup of coffee or glass of milk. To make sour milk use 1 TBSP vinegar with 1 cup of milk and let stand for 10-15 minutes, or use buttermilk instead.,This is just superb! I could tell from the way the recipe was written that it was likely an oldie and it truly does hark back to coffee cakes my grandma used to make. This isn’t sugary sweet (despite the two sugars) and it couldn’t have been simpler to make. used Bob’s Red Mill Unbleached Flour and baked it in a square pan at 350 degrees. Even with adding about 1-1/2 cups of frozen blueberries, it tested done in 40 minutes. I’ll definitely be making this again!,I added chopped pecans with the topping and it was a great delicious treat for breakfast!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Mix Flour, Sugar, & Salt. Cut in Shortening. Save 1/3 Cup of the Crumbs For Topping. |
|
3
Done
|
Put the Rest of the Ingredients in a Mixing Bowl and Beat Well. |
|
4
Done
|
Bake in Square or Rectangular Baking Pan For About 40 Minutes or Until Top Is Golden Brown (can Take a Little Longer or Shorter Depending on the Pan Used and If You Add Berries). Could Also Use Toothpick Trick: Insert Toothpick Into Cake and If It Comes Out Clean the Cake Is Ready. |
