(Note from Granny: This was Sunday morning breakfast when my kids were growing up.)
- 1 cup granulated sugar
- 3/8 cup vegetable shortening (Crisco)
- 1 egg
- 3/4 cup milk
- 2-1/4 cup self-rising flour
- 3/4 cup light brown sugar
- 3 tablespoons all-purpose flour
- 3 teaspoons cinnamon
- 3 tablespoons butter, melted
- Optional: Nuts or raisins
- Mix granulated sugar, vegetable shortening, and egg in a large bowl.
- Optional. Add nuts and/or raisins.
- Stir in milk.
- Stir in self-rising flour.
- Pour roughly 2/3rds of batter into a greased or oiled 9×13 inch pan.
- In a separate bowl, mix brown sugar, all-purpose flour, cinnamon, and butter.
- Sprinkle half of this topping over the batter in the pan.
- Put the remaining batter in the pan on top of the topping.
- Sprinkle remaining topping over the second layer of batter.
- Bake at 375F until light brown (roughly 30-40 minutes).
(Note from Tim the Younger: I am aware that a topping is not a topping if you’re putting it in the middle of the coffee cake, but the only alternative I could think of was referring to it as mixtures A & B. It does ultimately end up being what is on top, so close enough and a little easier to keep track of in my opinion.)