Coffee Cake
Ingredients:
2 1/2 cups sifted all-purpose flour
1 1/2 cups light brown sugar, firmly packed
1/2 cup butter
1 teasp lemon juice
1 cup evaporated milk
1 teasp baking soda
1 teasp ground cinnamon
1 tbsp butter
Directions:
In a large mixing bowl, combine flour and brown sugar. Cut in 1/2 cup butter with a pastry blender or fork until mixture resembles coarse meal. Set aside 1 cup of the mixture for topping. Combine lemon juice with evaporated milk. Add to flour mixture along with baking soda, cinnamon; stir to blend well.
Turn batter into a greased 8- or 9-inch square baking dish. Cut additional 1 tablespoon butter into the reserved topping. Sprinkle topping mixture over the batter. Bake at 350° for 1 hour, or until a wooden pick or cake tester inserted in center comes out clean. Serve warm or cold.
In a large mixing bowl, combine flour and brown sugar. Cut in 1/2 cup butter with a pastry blender or fork until mixture resembles coarse meal. Set aside 1 cup of the mixture for topping. Combine lemon juice with evaporated milk. Add to flour mixture along with baking soda, cinnamon; stir to blend well.
Turn batter into a greased 8- or 9-inch square baking dish. Cut additional 1 tablespoon butter into the reserved topping. Sprinkle topping mixture over the batter. Bake at 350° for 1 hour, or until a wooden pick or cake tester inserted in center comes out clean. Serve warm or cold.