Albuquerque Coffee Cake

By Pat Duran
@kitchenChatter

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!!

Rating:

★★★★★ 2 votes

Comments:

9 Comments

Serves:

9x13-inch cake

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Ingredients

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 large: 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

Step-By-Step

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.

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.

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.

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.
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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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