Ingredients
-
1/2
-
1
-
1/4
-
1
-
2
-
1/2
-
1/4
-
-
3
-
1
-
-
-
-
-
Directions
Individual Coffee Cakes, This is an OLD recipe from Armour Star Lard handed down from my grandmother. My grandfather used to work for Armour. I substitute shortening for the lard!, ABSOLUTELY GREAT! I had not had a day these weren’t in our home, in TWO WEEKS. I did adjust this recipe as I repeatedly made it. 1 use 1/3 cup.of milk; 2 I replaced the Lard with 2/3 cup of Butter, but added 1- tablespoon also; and last I added 1/2 Tablespoon of the topping IN the batter. as well as on top. Your AWESOME recipe inspired me to get a little creative and I Thank You VERY MUCH! No Pecans and my wife is now addicted to these Coffee Cakes., ABSOLUTELY GREAT! I had not had a day these weren’t in our home, in TWO WEEKS. I did adjust this recipe as I repeatedly made it. 1 use 1/3 cup.of milk; 2 I replaced the Lard with 2/3 cup of Butter, but added 1- tablespoon also; and last I added 1/2 Tablespoon of the topping IN the batter. as well as on top. Your AWESOME recipe inspired me to get a little creative and I Thank You VERY MUCH! No Pecans and my wife is now addicted to these Coffee Cakes.
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Steps
|
1
Done
|
Stir Dry Ingredients Together. |
|
2
Done
|
Combine Slightly Beaten Eggs and Milk and Add to Dry Ingredients. |
|
3
Done
|
Add Melted Shortening and Stir Until Ingredients Are Well Mixed. |
|
4
Done
|
Fill Greased Muffin Tins 2/3 Full of Batter. |
|
5
Done
|
Combine Topping Ingredients and and Sprinkle Evenly Over Each Cake. |
|
6
Done
|
Bake at 375* For 20-25 Minutes. |
|
7
Done
|
For the Vegetarian Option Use Vegetable Shortening. |
