Coffee Cake
| 12" | Dutch Oven (serves 8-10) |
| 24 | briquettes (6 bottom/18 top) |
| cook for 30-35 minutes |
| | |
| 3-3/4 cups | flour
(2-1/4 cups for cake and 1/2 cup for the topping) |
| 1-1/2 cups | brown sugar
(1 cup for cake and 1/2 cup for the topping) |
| 3/4 cups | sugar |
| 1 cup | milk |
| 1 | egg |
| 1/2 cup | cooking oil |
| 1/3 stick | margarine (for the topping) |
| 1/4 tsp | salt |
| 1 tsp | baking powder |
| 1 Tbsp | cinnamon |
| blueberries, cranberries, nuts, etc. (optional)
| | |
| 2 mixing bowls, and small sauce pan (something to melt butter in) also needed
| |
For the cake: combine 2-1/4 cups flour with salt, baking powder, and cinnamon in first mixing bowl.
Remember to save 1/2 cup of flour for the topping.
Add 1 cup brown and 1/2 cup white sugar and mix well.
Remember to save 1/2 cup of brown sugar for the topping.
Add oil, egg, and milk to dry ingredients in mixing bowl. Mix well.
For the topping: melt butter in sauce pan, then add to 1/2 cup flour and 1/2 cup brown sugar in second mixing bowl. Mix well.
Grease oven with cooking oil and place on top of 6 hot briquettes.
Pour batter into oven. If adding berries or nuts (optional), mix in no more than 1/2 cup berries and/or 1/2 cup nuts.
Pour topping evenly onto the layer of batter. Do not mix in the topping with the batter.
Place lid on oven, put 18 hot briquettes on top of lid, and bake.