Shady Acres’ Coffee Cake
We asked one of our favorite foodie partners, Shady Acres, what they’re cooking up this holiday. And Oh Em Gee, their coffee cake looks better than anything we could’ve imagined. This is a basic coffee cake that becomes incredibly delicious with Shady Acres Jam baked in. They recommended using their Bluebarb (blueberry/rhubarb) Jam, Raspberry Rhubarb or Strawberry Rhubarb, but assured us that any of their sweet jams work well (the one in the photo was made with Blueberry Winter jam). In case there’s is not leftover pie for the day after Thanksgiving morning, try their simple coffee cake!
- ¾ cup sugar
- ¼ cup shortening
- 1 egg
- ½ cup milk
- 1 ½ cups flour
- 2 tsp baking powder
- ½ tsp. salt
- Mix the sugar, egg, milk and shortening together until creamy. Sift together the dry ingredients and mix into the wet ones. Spread the batter into a greased 9 inch square pan.
- In a separate bowl, mix 1 T of melted butter, 1 Tablespoon of flour, ¼ cup brown sugar, and ½ teaspoon cinnamon.
- Make 4 or 5 indentations in the batter and spoon about 1 teaspoon of jam into each. Take a knife and swirl the jam around. Sprinkle some of the brown sugar topping on top and bake for 30 min at 375. (Note: the brown sugar topping can be omitted for those of us that want things less sweet).