Fannie Farmer’s, Quick Coffee Cake, is quick because you make cake batter that does not need rising, other styles of coffee cake use yeast for leavening. I recommend this time tested recipe because it is easily adjusted and takes well to added fruits and nuts.
Point of interest, the 1965 version of Fannie Farmer’s Cookbook is a cook’s cookbook. Meaning, it is written for experienced cooks to jump in, make, and get the meal/treat done. The chapters preceding the recipes are full of information on definitions, techniques, and skills. She, however, plainly states thus, “Good cooking is an art which is easily acquired.” I couldn’t agree more. Failure in cooking/baking is a constant, you just have to label it an experiment before you get to work.
Here is the recipe exactly the way it appears in the cookbook. After I will talk about the variations I have done since my first experiment with this recipe.
Quick Coffee Cake Fannie Farmer Cookbook 1965
Butter a pan about 6 by 9 or 9 by 9 inches. Set the oven at 375 degrees.
Cream
1/4 cup butter
Beat in
1 cup sugar
1 egg, well beaten
Sift together
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Add to the first mixture alternately with
1/2 cup milk
Unless you are putting on a more elaborate…
