Cinnamon-crumb coffeecake - country living

10 servings

Ingredients

Quantity Ingredient
Cinnamon-Crumb Topping (recipe follows)
1½ cup Unsifted all-purpose flour
2½ teaspoon Baking powder
½ teaspoon Salt
¾ cup Sugar
⅓ cup Vegetable shortening
1 Large egg
½ cup Skim milk
1 teaspoon Vanilla extract

Directions

1. Prepare Cinnamon-Crumb Topping.

2. Heat oven to 375'F Grease and flour a 9-inch-round baking pan. In small bowl, dombine, flour, baking powder, and salt; set aside.

3. In large bowl, with electric mixer on md speed, beat sugar and shortening until well mixed. Beat in egg, milk, and vanilla until smooth. Reduce mixer speed to low; gradually beat in flour mixture until well combined. Spread batter into prepared pan. Sprinkle with topping.

4. Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool coffeecake in pan on wire rack 30 minutes. Cut coffeecake into wedges and serve warm or at room temperature.

Cinnamon-Crumb Topping: In small bowl, with fork, combine ½ C unsifted all-purpose flour, ¼ C sugar, and 1 t ground cinnamon. Cut 3 tablespoons butter, softened, into small pieces and add to flour mixture. Work butter into flour mixture until coarse crumbs form.

Country Living/Oct/93 Scanned & fixed by DP & GG

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