Albuquerque Coffee Cake

Pat Duran


Mrs Gonzales gave me this recipe when I lived in New Mexico for 2 years- she was a member of our parish and this was her sons favorite cake- guess what her boy's names were- Mathew,Mark,Luke and John; all were altar boys.
This is a very good cake to serve as an after school snack.
And if any is left better the next day!!

Featured Pinch Tips Video

★★★★★ 2 votes
9x13-inch cake
15 Min
35 Min


2 1/2 c
light brown sugar, lightly packed
2 1/2 c
all purpose flour
2/3 c
lard ,margarine or butter, cold
1 Tbsp
red wine vinegar
1 c
2 large
eggs, beaten
2 tsp
baking powder
1 tsp
baking soda
1/2 tsp
1 1/2 Tbsp
1/4 tsp
1/2 c
chopped nuts


Step 1 Direction Photo

1Preheat oven to 350^ Grease a 9x13-inch baking pan with lard or spray with non-stick cooking oil.. Set aside.
In a measuring cup add red wine vinegar and milk,stir and set aside.

Step 2 Direction Photo

2In a large bowl stir together flour and brown sugar. With a pastry blender work lard or butter into flour mixture until it is the texture of bread crumbs. Set aside 1/2 cup of this mixture for topping.

Step 3 Direction Photo

3Into the bowl of flour sugar mixture add the baking powder, salt and spices; add eggs then stir in the baking soda and the vinegar milk mixture. Stir batter just until it is loose and lumpy.

Step 4 Direction Photo

4Pour into prepared pan. Sprinkle reserved flour sugar mixture over top and sprinkle with the nuts.
Bake 30-35 minutes just until cake test done with wooden toothpick inserted in center comes out clean.
Great served for breakfast spread with butter or lunch with a scoop of ice cream or a snack with fruit.

5This is great server with rich chicory coffee, or cold milk or tea.
This cake may be made with 1/2 cup mashed baked bean, stir in with the eggs; and you can use bacon fat in place of the lard.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Southwestern
Other Tags: Quick & Easy, For Kids