1930 CARMEL-NUT,UPSIDE DOWN SKILLET COFFEECAKE

Nancy J. Patrykus

By
@Finnjin

This wonderful, light and fluffy coffeecake was in a old settlement cookbook.Just basic ingredients, with a delightful carmel-nut topping.This is baked upside down, with beaten egg whites.It is light as a feather,I am sure you and angels will adore it. With just enough sweet crunch on top, you will think you are in heaven.
Nancy...2/10/13


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Comments:

Serves:

Family & guests

Prep:

15 Min

Ingredients

1/4 c
butter
1 c
sugar
2
eggs ....separated
1-1/2 c
flour
2 tsp
baking powder
1 tsp
vanilla flavoring
1/2 c
milk
----------
carmel-nut topping:
2 Tbsp
butter
1 c
brown sugar
1/2to3/4 c
chopped nut meats

Directions Step-By-Step

1
Measure and sift flour and baking powder together...3 times.
This is a very important step.
Cream together in another bowl butter and sugar.
Add the 2 beaten egg yolks.
Then the flour mixture along with the milk. Alternately.
.
2
Add vanilla, and fold in the 2 whipped egg whites...gently
3
Spread the melted butter into the bottom of a skillet.(frying pan).Sprinkle the brown sugar and nuts evenly over the butter.
Srread the above cake batter on top of what is in the skillet.
Bake all in a moderate oven at 350F.
for about 30 minutes.
When done ...let it cool 5-10 minutes, then turn out onto a cake platter...upside down.
Makes one large cake!
4
YOU may be wondering why eggs are baking in the shell, with my coffeecake.
Thats like killing 2 birds with one stone!...
Oven is hot and I will have eggs for breakfast!
see my next recipe, "OVEN CODDLED EGGS" no water!
5
Here it is.....One of the very best coffeecakes I have ever made....And I didn't drop it on the floor ...this time!.....LOL
Please enjoy...a basic cake ...and loveable!