Pennsylvania Dutch Crumb Coffee Cake

Recipe Ingredients

4 cups	250g / 8.8oz	Unsifted flour
1 teaspoon	5ml	Baking powder
2/3 cup	131g / 4.6oz	Shortening
1/2 teaspoon	2.5ml	Salt
2 1/2 cups	495g / 17oz	Granulated sugar
1 teaspoon	5ml	Cinnamon
2		Eggs - beaten
1 1/2 cups	355ml	Buttermilk
1 teaspoon	5ml	Baking soda
1 cup	160g / 5.6oz	Brown sugar
1/2 cup	46g / 1.6oz	Coconut

Recipe Instructions

Blend first five ingredients together, and set aside one cup of this mixture as a topping base for use later.

In separate bowl, mix the eggs, buttermilk and baking soda together.

Then blend the remaining portion of the original crumb mixture, stirring thoroughly. There will be some small lumps in the batter.

Add 1 cup brown sugar, 1/2 cup coconut and 1 teaspoon cinnamon to the cup of original crumb topping mixture, set aside earlier. Pour coffee cake batter mixture into 3 greased and floured 8" cake pans.

Sprinkle topping equally on top of batter in all 3 pans.

Bake at 350F for 35 minutes.

Source:
Bechtel Victorian Mansion Bed and Breakfast Inn, East Berlin

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