Ingredients
1 cup brown sugar, firmly packed
1/2 tsp ground cinnamon
1/4 cup butter or margaine
2 cup sifted all-purpose flour
2 tsp baking powder
1/4 tsp salt
2 tbsp shortening
1 1/2 cup sugar
1 egg
1 tsp vanilla
1 cup milk
Directions
Combine brown sugar and cinnamon; cut in butter until crumbly and well
mixed. Set aside. Sift together flour, baking powder and salt. Cream
shortening in mixer bowl. Gradually beat in sugar. Add egg an
vanilla; beat well. Stir in flour mixture by hand alternately with
milk, starting and ending with flour mixture. Pour into greased 8"
square pan. Sprinkle with brown mixture. Bake in 425 F oven 30 to 35
minutes or until golden brown. Serve warm. Source: Farm Journal's
Cooking & Entertaining across America
: ISBN 0-517-414651
From the collection of K.Deck
Servings: 8 servings
Cinnamon Flop Coffee Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Coffee; Dessert
The History of Recipes
Academics have proved the existence of recipes back into ancient history, certainly as far back into recorded history as the ancient Egyptians, and quite possibly further than that. In practice though, generally, these early cook books were just primitive hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history are some ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. As we move into The time of the roman empire 25BC a man called Apicius created some documents detailing recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvre, main course and afters, something that is very familiar to us today. Additionally, he recounts how the ancient Romans were skilled in the use of a good variety of herbs, including some that we all recognise like thyme, mint and asafoetida. As our culinary historical trip moves to more modern times we have a couple of recipe books which date from the fourteenth century : a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the curry that appears on menues today, but rather accounts of the types of meals cooked for the rich and powerful of the period. In the 15th century, knights returning from the crusades brought back a variety of spices and herbs from Arab countries, including coriander, parsley, basil and rosemary. These new culinary innovations prompted a torrent in manuscripts on cooking, some of which still exist in private cookery archives. Over the next few centuries, the rich families of the West competed to serve the most exotic banquets, and as a consequence, the best cooks and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the nineteenth century that cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, verifying, and writing down recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cooking publications were highly popular mostly due to more people being able to read, more leisure time and a general increase in wealth. |
We hope you enjoy this Cinnamon Flop Coffee Cake recipe.
