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Catholic Recipe: Maryknoll Coffee Cake

    INGREDIENTS

  • 2-1/2 cups sifted all-purpose flour
  • 3/4 cup granulated sugar
  • 1 cup firmly packed dark brown sugar
  • 1 teaspoon salt
  • 1 teaspoon nutmeg
  • 1/2 cup melted shortening
  • 1 egg, slightly beaten
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • Details

  • Yield: 2 9-inch cakes
  • Prep Time: 1 1/2 hours
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin:

The following recipe for coffee cake is unique with Maryknoll. Its origin is lost in the mists of time, but it is believed that one of the very early Sisters brought it from her home.

DIRECTIONS

Combine first 6 ingredients; set aside about 1/2 cup for topping. Combine remaining ingredients; stir into remaining flour mixture. Spoon into 2 well-greased 8-inch layer cake pans. Sprinkle reserved flour mixture evenly on top. Bake at 350° for 30 to 35 minutes. Cut in wedges to serve.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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