albuquerque coffee cake

★★★★★ 2 Reviews
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By Pat Duran
from Las Vegas, NV

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!!

★★★★★ 2 Reviews
serves 9x13-inch cake
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For albuquerque coffee cake

  • 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
    milk
  • 2 lg
    eggs, beaten
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 1/2 Tbsp
    cinnamon
  • 1/4 tsp
    nutmeg
  • 1/2 c
    chopped nuts
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How To Make albuquerque coffee cake

  • 1
    Preheat 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.
  • 2
    In 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.
  • 3
    Into 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.
  • 4
    Pour 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.
  • 5
    This is great server with rich chicory coffee, or cold milk or tea. --- Note: 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.

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