Quick Coffee Cake

2 c. sifted all purpose flour
2 tsp. baking powder
¾ tsp. salt
6 T. shortening
(OR 2 c. biscuit mix, such as Bisquick can be substituted for the above)
½ c. sugar
1 tsp. cinnamon
¼ tsp. mace
½ c. milk
1 egg, well beaten
1/2 c. raisins or currents (optional)

Topping:
1½ T. butter, melted
¼ c. sugar
1 T. all purpose flour
1 tsp. cinnamon

Preheat oven to 450º. Mix dry ingredients. Cut in shortening, if not using biscuit mix. Combine milk and egg; add to flour mixture, stirring until mixture is blended. Spread evenly (dough is thick) into greased 9 inch round pan. Brush top with melted butter. Sprinkle sugar mixture evenly over dough. Bake for 25 – 30 minutes. Cut into wedges while still in pan and serve.


I'm pretty sure my mom got this recipe in one of the many church cookbooks she had in her collection. We all considered this coffee cake a Sunday morning treat and loved it when we woke up to the wonderful cinnamon aroma! As kids, none of us wanted Mom to put in the raisins/currents but as an adult I have come to appreciate the flavor they add. I remember I would often turn my piece of cake over and eat most of the cake part, leaving just a little cake attached to the cinnamon/sugar crusty topping, savoring that last. I think I liked to do this also because the pan Mom used to bake this in left a slight swirly design in the bottom of the cake that I thought was too pretty to ignore. Guess I was really into food even back then! (maybe age 4 or 5?)