Our first famous recipe has arrived! This comes from Vicky, my wonderful friend from Seattle.
This was one of my favorites growing up. Mummy would bake in the mornings fairly frequently as Daddy liked a warm, bready something with butter and jam for breakfast. The doors at both ends of the kitchen were kept closed to prevent cooking odors from escaping to the rest of the house. On coffee cake mornings, the scent and warmth would envelop me as I opened the door and walked from the hall into the kitchen. Sweets were always carefully rationed, so anytime sugar and butter came together in the kitchen, the world seemed good.
Made famous by Martha Reed, Chapel Hill, North Carolina.
1 cup brown sugar
2 oz (1/2 stick) softened butter
½ teaspoon cinnamon
2 cups sifted flour
2 teaspoons baking powder
¾ cup white sugar
1 oz (2 tablespoons) butter
1 cup milk
Preheat oven to 350 degrees.
Make topping first: Mix together well the brown sugar, butter, and cinnamon. Set aside.
For dough: Cream butter and sugar. Beat in egg. Add dry ingredients alternating with milk.
Pour dough into greased, round 9” x 2” pan (8” square or 11” x 7” pan will also work). Sprinkle topping over dough. Bake at 350 for 40 minutes or until tester comes out clean.
The recipe turns a “flop” into a wonderful success. The coffee cake gets its name from the flip-flop that occurs during baking. The topping sinks to the bottom as the not-too-sweet dough rises. Perfect with tea, coffee or milk and lovely with vanilla ice cream any time of day.