Thursday, August 5, 2010


If you need a quick, easy and wonderful coffee cake for breakfast or brunch, this old-fashioned crumb cake is just for you.  It goes together so easily and bakes in just 25 minutes so it can be warm and yummy in time for an early meal.

We were all set up when the newspaper photographer showed up and took our picture.  Double click on pictures for a close view.

There was a park a few blocks from our house in Missouri where the city held "Market in the Park" on the first Saturday of the month in the summer. It was like a little flea market. My children wanted to participate and I agreed to help even though I had never had a garage or rummage sale in my life. They went through the house for things to sell and I baked. I cut individual serving of cakes and wrapped them in plastic wrap. I wrapped up cookies.  We set up tables draped with tablecloths and painted a big sign that said, "DONKEY ACRES ENTERPRISES". Since we never did anything halfheartedly, we also took Jack, our donkey, to the park with us. Jack, of all the donkeys, was the biggest ham and loved people. He drew a crowd; we quickly sold out and got our picture in the newspaper.

Daughter and oldest son busy doing business.

A lovely old-fashioned crumb cake.

This coffee cake was very popular because it is delicious, not just because everyone wanted to pet Jack. I like to mix the butter and dry ingredients together the night before when I have company or family to feed for breakfast.   Remove the ¾-cup of the mixture; cover bowl and cup with plastic wrap. In the morning, I add the liquids and 25 minutes later I have a great way to start the day.

2 c flour
1 c sugar
1 t cinnamon
1/2 t cloves
1/2 c butter or margarine
1 egg
2 T molasses
1 c buttermilk
1 t baking soda


If you do not have buttermilk, this is a good substitute.  Add a tablespoon of lemon juice OR vinegar to a scant cup of regular, 2% or low fat milk.  Stir and let set a few minutes.

Mix together the flour, sugar, cinnamon and cloves. With a pastry blender, cut butter into dry ingredients. Take out 3/4 cup of the mixture and set aside. Into remaining mixture, add egg and molasses. Add baking soda to buttermilk and beat every thing together until light. Put in a greased 9x13-inch pan; sprinkle with reserved 3/4 cup of dry ingredients. Bake at 350 for 25 to 30 minutes.

Mix together the flour, sugar, cinnamon and cloves.

Cut butter into slices which makes it easier to blend it into the flour.

The handle of the pastry blender was cut off in this picture.  They are cheap and make blending fats into flour so much easier.  I have had this one for about 40 years.

Cut the butter into the flour until butter is in very small pieces.

Remove 3/4-cup of the flour/butter mixture.  If making ahead of time be sure to do this step before retiring for the night.  I guarantee you will forget to do it in the morning.

Spray a tablespoon with cooking spray as it makes honey or molasses easier to measure.  The molasses will slip right out of measuring spoon.

Spray 9x13-inch baking pan with cooking spray.

Measure molasses into flour/butter mixture.

See how easily the molasses pours out of the spoon?

Add the egg to flour/butter mixture.

Mix well.

Put the teaspoon of baking soda into the buttermilk.

Add buttermilk/baking soda to the flour/butter mixture.

Mix well.

Pour into the prepared pan.

Sprinkle the top of the batter with the reserved flour/butter mixture.

Coffee cake ready to be baked.

Coffee cake ready to be sliced and enjoyed!!!

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