Jiffy Coffee Cake Recipe
Ingredients
| Flour | 1 1/3 Cup (16 tbs) | |
| Baking powder | 4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Quick cooking oats | 1 1/3 Cup (16 tbs), rolled | |
| Grated peel of 1 large or 2 medium sized oranges | ||
| Brown sugar | 2/3 Cup (16 tbs), firmly packed | |
| Eggs | 2 | |
| Milk | 1 Cup (16 tbs) | |
| Melted butter | 2/3 Cup (16 tbs) | |
| Brown sugar | 1/2 Cup (16 tbs), firmly packed (Topping) | |
| Melted butter | 2 Tablespoon (Topping) | |
| Crushed pineapple | 1/4 Cup (16 tbs), drained (Topping) | |
| 2 tablespoons each chopped maraschino cherries and walnut meats | ||
Directions
Sift flour, measure, then sift again with baking powder and salt into a bowl.
Mix in rolled oats, grated orange peel, and brown sugar.
Beat eggs slightly, add milk and melted butter, and pour into well in center of dry ingredients; stir just enough to moisten.
Spread batter in a greased 9-inch-square baking pan.
Bake in a hot oven (400°) for 30 minutes.
Meanwhile, combine topping ingredients and spread over baked cake.
Place cake under the broiler for 3 minutes, or until topping is bubbly.
Mix in rolled oats, grated orange peel, and brown sugar.
Beat eggs slightly, add milk and melted butter, and pour into well in center of dry ingredients; stir just enough to moisten.
Spread batter in a greased 9-inch-square baking pan.
Bake in a hot oven (400°) for 30 minutes.
Meanwhile, combine topping ingredients and spread over baked cake.
Place cake under the broiler for 3 minutes, or until topping is bubbly.
Chef
