A great breakfast starter.
Stirring it up! Here’s a never fail coffee cake which is quick to make and yummy to eat.
2 c all purpose flour
3/4 c butter
1 c white sugar
Rub these three ingredients together to the crumb stage. Put 1 cup of the mixture aside to use as topping
Mix the remaining mixture (from the above) with the following:
1 c. sour milk
1/2 t baking soda
2 t baking powder
1 t cinnamon
1 t ground cloves
1 c raisins, dry cranberries or dry cherries -add these to the dry ingredients before adding the egg and this will help keep the fruit distributed throughout the cake rather than sinking to the bottom.
Pour the mixture into a well greased 9″x13″x2″ (33cmx23cmx5cm) pan and sprinkle the 1 cup of topping over the batter.
Bake at 375• F (190• C) for about 25 minutes. Cool slightly and serve or can be served cold and goes very nicely with an afternoon cup of tea. Freezes well.