BETTY SANDS’ Quick Coffee Cake

 INGREDIENTS:

• 1 and ½ cup all-purpose flour
•  1 cup sugar
• ¼ teaspoon salt
•  2 teaspoons baking powder
•  2 eggs
•  ¼ cup vegetable oil
•  ¾ cup milk
•  1 teaspoon vanilla
• 1 cup or more fresh berries( optional )

Topping:

•  1 tablespoon cinnamon
•  3 tablespoons sugar
•  A little oil

Directions:

• Sift dry ingredients into bowl- or pour all in and stir with a whisk. Make a little well in center of dry ingredients and add two beaten eggs. Fill a cup measure with ¼ cup oil and the rest with milk: (3/4 cup); pour into bowl.
• Add vanilla
• Mix together, but no need to beat.
• Fold in berries(optional)
• Pour into greased ( or sprayed with PAM) 8×8 cake pan.
• Jiggle pan a little to make sure the mixture is level- sometimes the center takes longer to bake.

For Topping:

Mix sugar and cinnamon with a little oil until crumbly. You can add the topping before baking or right when you take it out of the oven.

Bake at 400 degrees for 30 minutes. Test with a cake tester.

Enjoy!!

*CLICK HERE FOR OTHER QUICK CAKE RECIPES

*CLICK HERE FOR OTHER QUICK CAKE RECIPES

Quick Coffee Cake Recipe

QUICK COFFEE CAKE

INGREDIENTS

• ½ cup sugar
• ½ tsp. cinnamon
• ½ tsp. salt
• 1 egg
• ½ cup milk
• 1 cup flour
• 3 tsp. baking powder
• 4 tsp. Butter

preparation:

Mix sugar, cinnamon, salt, egg, and milk and beat thoroughly. Add flour, baking powder and butter. Turn into lightly gressed nine-inch cake pan. Sprinkle with three tablespoons sugar and one tsp cinnamon which has been mixed together. Add nuts to topping if desired. Bake 350° 20 to 30 minutes.

QUICK COFFEE CAKE

ENJOY!

Irish Tea Cake recipe

Irish Tea Cake

Ingredients:

• ½ cup butter, softened
• 1 cup white sugar
• 2 eggs
• 1 ½ teaspoons vanilla extract
• 1 ¾ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup milk
• ¼ cup confectioners’ sugar for dusting ( I use a sifter to distribute the powder evenly)

Preparation:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.

In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added.

Spread the batter evenly into the prepared pan.

Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out into a serving plate. Dust with confectioners’ sugar right before serving.

**This simple cake is one of my very favorite recipes year round. I serve it for dessert with fresh fruit or a whiskey sauce, have leftovers for breakfast with fruit and tea, and take it to potlucks with a variety of toppings. You will never go wrong serving this.

Enjoy!