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This is my mother's recipe for coffee cake. I wouldn't say that is the traditional Entenmann's style, but when it is made right, it has such a soft texture and a delicious blend of spices that takes me back to my childhood. I still remember those lucky weekend mornings that I was able to have this little treat (then the evenings when I scarfed down the leftovers). The official name is Cowboy Coffee Cake. I have no idea why.
This is my mother's recipe for coffee cake. I wouldn't say that is the traditional Entenmann's style, but when it is made right, it has such a soft texture and a delicious blend of spices that takes me back to my childhood. I still remember those lucky weekend mornings that I was able to have this little treat (then the evenings when I scarfed down the leftovers). The official name is Cowboy Coffee Cake. I have no idea why.
Chef Beplat
Cowboy Coffee Cake
Yield: 2 Cakes Portion Size: ⅙ Slice
Ingredients
2 ½ C AP Flour
2 C Brown Sugar
½ t Iodized Salt
2/3 C Shortening
2 t Baking Powder
½ t Baking Soda
½ t Cinnamon
½ t Nutmeg
1 C Buttermilk
2 Eggs, beaten
Preparation Procedures
Mix flour, sugar, salt and shortening (Cut in) reserve ½ C to the side.
Add the remaining dry ingredients and spices and mix thoroughly.
Mix in buttermilk and eggs
Pour batter into 2 lightly sprayed and floured pans, top with reserved crumbs.
Bake in the deck oven set to 385 top heat and 360 bottom heat for 25-35 minutes.
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