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June 27, 2001 It's just so tempting to pick up an easy, premade dessert at the supermarket or bakery that the art of the Coffee Cake may just be dying out. We want to share a recipe that is so quick, easy and scrumptious that maybe the next time "the grrrrls" are dropping by for lunch or your in-laws phone to say they'll be at your place in a couple of hours, you'll drop everything, grab your apron and whip up this delightful treat. You won't be wracking your brain trying to find a substitute for rosewater or flaked unsweetened coconut - this cake needs no exotic ingredients. You will likely have everything you need right in the cupboard. Save the home-made Coffee Cake!
Buttery Cinnamon Coffee Cake 2 cups all-purpose flour 1 TBSP. baking powder 1 teaspoon ground cinnamon 3/4 teaspoon salt 2/3 cup shortening 1 1/3 cups granulated sugar 1 1/2 teaspoons vanilla extract 3 eggs 2/3 cup milk Preheat oven to 350 degrees F. Grease and lightly flour one 10" fluted tube pan. Stir together the flour, baking powder, 1 teaspoon ground cinnamon, and salt. Cream shortening until light and fluffy. Add the sugar & the vanilla. Continue creaming until fluffy. Add eggs one at a time, beating for at least 1 minute after each egg. Add flour mixture and milk alternately to egg mixture, beating after each addition. Pour batter into prepared pan. Bake at 350 degrees F for 40 minutes. Remove cake from oven and let cool on a rack in the pan for 10 minutes before turning out. After removing cake from pan and while it is still warm, poke holes around the top of the cake with a fork. Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake. Sprinkle with confectioner's sugar. Cinnamon Syrup: 1/2 cup granulated sugar 6 TBSP. unsalted butter 1/3 cup water 1 teaspoon vanilla extract 3/4 teaspoon ground cinnamon In a saucepan combine all ingredients. Heat and stir until butter melts. Cook and stir until for approximately 5 minutes, but DO NOT allow the mixture to boil. Pour syrup over cake while it and the cake are still warm.Click here to see another recipe. Click here to check out the currently featured recipe. Exploring the Epicurean with The Stray Gourmet is sponsored by Regina's Lair: The Smile of The Tiger
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