Preserved exactly as written in the original source
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Sift three-quarters cup sugar, one and one-half cups flour, one-half teaspoon salt, two teaspoons baking powder
Break one egg in cup, fill with milk and beat this into dry mixture
Add two tablespoons melted butter
Spread in pan
Pour over it two tablespoons melted butter
Sprinkle with sugar and cinnamon
Bake twenty-five minutes
Modern guidance to help you succeed with this vintage recipe
This simple coffee cake relies on chemical leavening (baking powder) rather than yeast, creating a tender crumb through carbon dioxide production when liquid activates the baking powder's acid and base. The egg provides structure and emulsification, while the melted butter creates a moist, fine crumb since liquid fat coats flour proteins more effectively than solid fat, limiting gluten development. The butter-sugar-cinnamon topping caramelizes during baking, forming a sweet crust that contrasts with the tender interior.
The dry ingredients can be sifted and combined up to 1 day ahead and stored in an airtight container at room temperature. The batter should be mixed and baked immediately once wet ingredients are added, as the baking powder activates upon contact with liquid and loses leavening power if left to sit.
Store cooled cake covered with plastic wrap or in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. The topping may soften slightly during storage. Rewarm individual pieces in the microwave for 15-20 seconds or in a 300°F oven for 5-7 minutes to refresh the texture.
AI-generated tips from Chef Cecil's culinary database
The dry ingredients can be sifted and combined up to 1 day ahead and stored in an airtight container at room temperature. The batter should be mixed and baked immediately once wet ingredients are added, as the baking powder activates upon contact with liquid and loses leavening power if left to sit.
Store cooled cake covered with plastic wrap or in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. The topping may soften slightly during storage. Rewarm individual pieces in the microwave for 15-20 seconds or in a 300°F oven for 5-7 minutes to refresh the texture.
