2/3 c Butter; softened
1 c Sugar
1/2 c Brown sugar; packed
2 Eggs
2 c Unsifted flour
1 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
1/2 ts Salt
1 c Buttermilk
1/2 c Raisins; nuts or dates (all
-3 can be used)
TOPPING
1/2 c Brown sugar
1 ts Cinnamon
In a large bowl,creambutter and sugars. Add eggs, 1 at a time, beating well
after each addition. Sift dry ingredients together. Alternately add flour
and buttermilk to creamed mixture. Add raisins, nuts or dates. Pour batter
into a greased 9×13 pan. Put topping on cake and cover tightly with foil.
Refrigerate overnight. Remove cover in the morning and bake in a 350?
preheated oven for 35 to 40 minutes. Yield: 1 large coffee cake.
MRS. C. WALLACE ANDERSON
VIENNA, WV
REFRIGERATE OVERNIGHT.
From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings
