Coffee Cake

A warm and tender coffee cake, reminiscent of spice cake. Perfect for a cool, rainy day. The cake itself is not too sweet but you could sweeten it if you desire by adding more topping or a thin icing. I usually make these when I'm running out of ingredients to make anything else sweet. They are equally good with a cup of coffee or tea. The recipe makes two cakes so you could either freeze one or cut the recipe in half.

Ingredients

• 2 1/2 Cups sifted all-purpose flour
• 2 Cups brown sugar
• 1/2 t salt
• 2/3 Cup shortening
• 2 t baking powder
• 1/2 t baking soda
• 1 t ground cinnamon
• 1/2 t grated nutmeg
• 1 Cup sour milk
• 2 beaten eggs

Method

Preheat the oven to 375 F.

Mix flour, sugar, salt, and shortening with a pastry blender or your hands until the mixture forms crumbs. Reserve 1/2 cup mixture for topping. Add the baking powder and soda, and then the spices mixing well. Add the milk and eggs and mix well. Pour into two greased and floured 8 inch round cake pans. Top with the reserved crumbs. Bake for 25 to 30 minutes. Serve warm.

To make sour milk, pour 1 T vinegar or lemon juice into a measuring cup. Add enough milk to make 1 cup of liquid. Let this mixture stand for 5 minutes.

Why the grated nutmeg and not the ground from the store you ask. A while back everyone was raving about how great freshly grated nutmeg was. I happily ignored them until I took a trip to Penzeys and bought some whole nutmegs. Wow, there really is a very big difference. Much for the better I think since I normally hate nutmeg. It really is worth it to by whole nutmegs and grate them yourself. It takes no effort and it's cheaper than buying that ground stuff.

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