Coffee Cake

Coffee Cake on a Vintage Glass Plate....love Vintage Glass!

Ingredients:

 Cake:

• 3 cups of flour
• 1 TBS + 1 tsp of baking powder
• 2 cups of sugar
• 1 cup 2% milk
• 1/2 cup heavy cream
• 4 eggs
• 2 tsp of vanilla extract
• 3/4 cup canola oil
• 1 tsp cream of tartar

Topping/Coating:

• 1 cup of sugar
• ¼ cup of cinnamon

My old copper bundt pan

 Directions:

• Preheat oven to 350°F.
• In your mixing bowl with mixer on low cream together, sugar, oil, eggs, cream of tartar & milk.
• Turn mixer up to 5 & beat well until there are no lumps.
• In separate bowl combine dry ingredients (except for the topping ingredients).
• Mix well & slowly beat into wet ingredients until smooth (about 3 minutes).
• In a separate bowl combine topping ingredients.
• Heavily grease a bunt pan with crisco & pour topping mixture into it making sure to coat all walls of the pan with mixture. Pour topping back into bowl; set aside.
• Pour half of the cake batter into the bunt pan & pour half of the topping mixture over it.
• Take a butter knife & swirl in a “S” shaped motion the topping through the mixture.
• Pour remaining batter into the bunt pan & coat with remaining topping mixture; bake.
• Invert bunt pan onto a cooling rack & wait 15 minutes before removing pan.
• Make sure to fully cool, approx 1 hour before cutting.

Already half gone in just one day...we are piglets!

Cook Temp: 350°F
Cook Time: 1 hour or until toothpick comes out clean. Usually takes about an hour & 15 minutes depending on your oven.
Serve With: Coffee or tea.
Notes: A family favorite. I used to make this for my girls on their first day of school  and have it waiting when they got home, they loved it! A fall traditon.
Yields: 10-12 Servings