10.19.2018

# Amish cake # Amish coffee cake

Rustic Fall Coffee Cake | Simple Amish Recipe | Jennifer L. Scott



One of my favorite cookbooks is From Amish and Mennonite Kitchens. The simple recipes in this book are hearty and very easy to make. Today, I'm making a rustic fall coffee cake from this book for the first time. The results are delicious!



I'm submitting this video as part of Falon from Moss Family TV's Fall Food Fridays. She asked her viewers to submit a fall recipe to be a part of the playlist and this is my contribution.




I enjoyed this cake so much, I've made it again since shooting this video for a Sunday family gathering. It was a big hit!

Here is the printable and pinnable recipe.

Yield: 1 cakePin it

Rustic Fall Coffee Cake

prep time: 10 minscook time: 30 minstotal time: 40 mins

This quick sugar and cinnamon coffee cake is delicious and so easy to make. It is from the cookbook, From Amish and Mennonite Kitchens (linked below).

ingredients:

  • 1 1/2 cups cake flour, sifted
  • 1/4 tsp. salt
  • 2 tsp. baking powder
  • 2/3 cup sugar
  • 1/4 cup shortening, melted
  • 1 egg
  • 1/2 cup milk
  • 1/2 tsp. vanilla
  • For topping: 
    4 Tbsp. butter, melted
    1/4 cup sugar 
    1/2 tsp. cinnamon
  • This recipe is from the cookbook, From Amish and Mennonite Kitchens

instructions:

Sift the dry ingredients together. Add the remaining ingredients. Beat together with an electric mixer on medium speed for 2 minutes. Pour batter into a an 8inch baking pan (I used a round one). Bake at 350 degrees F for 25 to 30 minutes, or until an inserted toothpick comes out clean. Remove from oven and put on the topping. 
Created using The Recipes Generator


Another way to do the topping is to spread the melted butter over the warm cake and then sprinkle the cinnamon sugar on top. Either way is delicious.

I hope you enjoy today's video. Have a wonderful weekend and I'll see you on Monday!



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7 comments:

Rose said...

Nice to see you. I love simple cake. The cut section of your coffee cake looks moist and so delicious. The Amish cake video made me smile. Thanks, Jennifer!

Ewa said...

I've just baked it - saw the recipe yesterday and knew this was just what I needed. I love how simple it is to put together, and that it requires nothing but fridge/ pantry essentials. Perfect cake for an ugly day - thank you!

Anonymous said...

Thank you Jennifer for a wonderfully simple seasonal recipe!

I do have one request after spying the HUGE pumpkins your daughters grew on accident. (Your garden playlist is my fav!)

I love the book "Accidental Masterpiece" and it would be so FUN to see what kind of recipe you and your daughters can come up with to show their masterpiece using the accidental pumpkins. ;)
FUN!

ENJOY LiFE! (accidents and all!)

Fiona Chain said...

Hi Jennifer,
Long time reader, but first time commenting. What a wonderful cake, you know, when I was growing up, Mum would make a cake very similar to this but she called it a Tea Cake. Often it was topped with butter and cinnamon and sometimes apple and cinnamon, it was always so delicious, still warm from the oven. I think the last time I had one was just after our son was born ( 30 years ago) thanks for the reminder of how lovely simple cakes can be.
Fiona from stay home instead.

Jenny P said...

In Australia they are called tea cakes and are a good quick standby for afternoon tea.We also top ours with thin apple slices before baking and brush with melted butter and cinnamon sugar afterwards.

The Daily Connoisseur said...

Hi ladies, thank you for your comments!

Rose- thank you so much!

Ewa- thank you for letting us know how it turned out!

Anon- that's such a fun idea!

Fiona- thank you! You have a beautiful blog. You are comment of the week tomorrow!

Jenny- Hello! I've had many people give me that suggestion. Apples would be so good on this cake!

Vicki Zimmerman said...

Your recipes always look so comforting and delicious and coming from Ohio I recall visiting Amish country and eating their tasty home-style food. I'm going to make this rustic coffee & tea cake tomorrow. I have a question: When you say "melted shortening" is this melted Crisco or could liquid vegetable oil be used? I'm thinking it's better not to substitute, and to use melted Crisco, or solid shortening that's been melted, if that's what you mean. I usually like to go by the recipe. Your cups and plates are always so pretty, too. Thank you!