This is a delicious, easy coffeecake recipe from the Amish Cook archives, appearing in the column back in 2001 when Elizabeth Coblentz still penned it. Note the use of lard in the recipe. You can substitute it with butter or shortening, but Elizabeth was very “old school” and often used lard. A new generation of Amish cooks seem to be use it less. Anyway, try – and enjoy – this recipe! I’ve added a photo to this post…this comes to us from Magdalena Perks who runs the Plain Anglican blog, her blog is a great place to explore simplicity from not an Amish angle but an Anglican one. Magdalena make the coffeecake and said it turned out great, so glad it worked out. The photo looks delicious!
3/4 cup warm water (about 105 degrees F)
1 package dry yeast
1/3 cup sugar
1 teaspoon salt
2 1/4 cups all-purpose flour, divided for use
1/4 cup lard (or shortening)
About 2 teaspoons margarine
Brown sugar and cinnamon for topping
Yield: 1 coffeecake
Dissolve yeast in warm water. Let stand a few minutes, then
stir. Stir in sugar, salt and 1 cup of the flour.
Beat the egg, add lard (softened or melted and cooled) and the
egg to the flour mixture. Beat in the remaining flour until mixture
is smooth. Drop by spoonfuls into a greased shallow baking pan. Let
rise in a warm place until dough is nearly doubled. Dot top of dough
with tiny slivers of margarine, then sprinkle with brown sugar and
cinnamon. Bake 30 minutes at 375 degrees. Delicious!