Aunt Ruth's Coffee Cake
My Aunt Ruth is remembered as a gracious hostess and a great baker. Try this coffee cake and you’ll agree. But it’s not only delicious, it’s easy. That’s my kind of cake! Made like a pie dough, butter or margarine is cut into a flour/sugar mixture. Once the crumbs are made, ½ cup is reserved for the topping. The rest of the crumbs are mixed with milk, egg, and fruit. I love the taste and texture of golden raisins and apple in this moist, delectable cake. The fruit makes it more nutritious, too. Great for a Father’s Day Brunch!
Aunt Ruth’s Coffee Cake
1 ½ cup unbleached white flour
1 cup sugar
1 stick butter or margarine
2 teaspoons baking powder
1 egg, beaten
½ cup milk
1 teaspoon vanilla
½ cup golden raisins
½ apple, pared and diced fine
Heat oven to 350 degrees F. Grease and flour an 8- or 9-inch square pan.
In a medium-sized bowl, blend flour, sugar, and butter or margarine with a pastry blender or two knives until the size of peas, similar to making a piecrust. Set aside ½ cup for topping.
Add remaining ingredients (baking powder, egg, milk, vanilla, raisins, and apple) and mix just until blended. Pour into prepared pan. Sprinkle topping evenly over batter. Bake about 35 minutes or until lightly browned. Serve warm or cool. Yield: 9 servings
Aunt Ruth’s Coffee Cake
1 ½ cup unbleached white flour
1 cup sugar
1 stick butter or margarine
2 teaspoons baking powder
1 egg, beaten
½ cup milk
1 teaspoon vanilla
½ cup golden raisins
½ apple, pared and diced fine
Heat oven to 350 degrees F. Grease and flour an 8- or 9-inch square pan.
In a medium-sized bowl, blend flour, sugar, and butter or margarine with a pastry blender or two knives until the size of peas, similar to making a piecrust. Set aside ½ cup for topping.
Add remaining ingredients (baking powder, egg, milk, vanilla, raisins, and apple) and mix just until blended. Pour into prepared pan. Sprinkle topping evenly over batter. Bake about 35 minutes or until lightly browned. Serve warm or cool. Yield: 9 servings
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