Cinnamon Coffee Cake

I can’t think that I will ever be a food blogger but I want to share the recipe that Mom used for her coffee cake.  I like it anytime  but especially in fall and winter when the cinnamon scents the house with warmth. Her recipe came from an old Spry Shortening cookbook. Spry is no longer made and Crisco shortening is what I use. It is fun to make these two cakes and give one away.

I found this link to the original recipe for “Queen Cake”. I have no memory of mom making it as a layer cake with the filling mentioned. By the time I came along, she had perfected it as single layer coffee cakes with this cinnamon topping:

4 Tablespoons granulated sugar

2 Tablespoons flour

2 teaspoons cinnamon

Then work in 2 Tablespoons room temperature butter with a fork till crumbly and spread over batter before baking.

I’ve increased the measurements a bit (Multiplied by 2!)

If I’m not giving one of the cakes away, I bake all of the batter in a 9 x 13 inch pan for 20 minutes and find it done. Be sure to test your cake!

And, as an older generation of cooks wrote, “I hope you have good luck with this!”

cinnamon coffee cake