Mother would make this light, fluffy cake after Dad left for work. The neighbor ladies were stay-at-home moms so they could come over to enjoy the coffee cake when it came out of the oven.
Somehow the recipe seemed the perfect thing to serve guests this week. I had included it in the first of my three little recipe books. Mable, who is a member of a blue grass band and who loves to quilt and who has an orchard in Libby, Montana, with 400 fruit trees, asked for more! As we discussed unique recipes she said she’d send me her recipe for BAKED OATMEAL. Now that’s one I really want to try.
FILLED COFFEE CAKE
Sift 1 1/2 cups flour and 3 tsp. baking powder with 1/2 tsp. salt and 3/4 cup of sugar.
Cut in 1/4 cup shortening (I used butter).
Blend in an egg that has been beaten with 1/2 cup milk. Then, add 1/2 tsp. vanilla.
Mix the following together in a small bowl and sprinkle on top:
1/2 cup brown sugar, 2 tsp. flour, 2 tsp. cinnamon, 2 Tbsp. melted butter and 1/2 cup chopped walnuts.
Pour dough into a greased pan about 6 x l0 and spread with this filling. Then, spread with dough again and top with filling.
(Dough is difficult to spread, but can easily be done with your fingers.)
BAKE 30 minutes at 350 degrees.