Ruth Lyons’ coffee cake
I used less oil and salt than my original recipe, and a little more cinnamon.Baking powder was added to give cake more lift.
9x13 pan, sprayed or brushed with softened butter
1 cup granulated sugar
1 cup brown sugar, packed (I used dark)
2-1/2 cups all-purpose flour
1-1/2 teaspoons cinnamon
1/2 teaspoon freshly ground nutmeg or 1 teaspoon already ground nutmeg
3/4 teaspoon salt
2/3 cup vegetable oil
1 teaspoon vinegar (I used clear)
1 cup milk (I used whole milk)
1 large egg, lightly beaten
1 teaspoon baking soda
1/2 teaspoon baking powder
Preheat oven to 350.
Stir both sugars, flour, cinnamon, nutmeg and salt together in a big bowl.
Add oil and stir until crumbly. You may want to use your fingers to break up the brown sugar.
Take 3/4 cup out and set aside for topping. Leave rest in bowl.
Stir vinegar into milk. This makes “sour” milk, sort of like buttermilk but not as thick.
Blend vinegar/milk mixture into sugar/flour mixture.
Beat in egg, baking soda and baking powder.
Pour into prepared pan.
Sprinkle with topping.
Bake on middle rack 30 minutes or until toothpick inserted in center comes out clean. Mine took a bit under 30 minutes.
Cut into squares. Yummy served warm.
Serves 12-15 or so.
Store, covered, in refrigerator and bring to room temperature before serving.
Can be frozen up to 2 months.
Tip: How to flatten a cake that humps up in the middle
When it comes out of the oven, place a kitchen towel on top and very gently pat hump down. Remove towel.
TIp: No nutmeg? Just use 2 teaspoons cinnamon.