Kate Smith Coffee Cake

Name: Kate Smith Coffee Cake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings.
Cuisine: Comfort Food Bread Recipes, Comfort Food Recipes, Comfort Food Vegetarian Recipes
Ingredients: 1 large egg, room temperature; 1/4 cup butter, melted; 1/3 cup whole milk; 1 cup all-purpose flour; 1/4 cup sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup bran flakes, crushed; TOPPING:; 2 teaspoons butter, softened; 2 tablespoons brown sugar; 1/3 cup bran flakes, crushed

I lived in an orphanage 50 years ago and helped out in the kitchen, Back then, I often made this wonderful coffee cake, dutifully following the recipe in the cookbook they used in that kitchen. Years later, when I saw Kate Smith on television, I realized that I had been using her cookbook to make this coffee cake. I was delighted to know I had been using one of Kate's favorite recipes! —Ruth Nast, Waterford, Connecticut

Ingredients

1 large egg, room temperature
1/4 cup butter, melted
1/3 cup whole milk
1 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup bran flakes, crushed
TOPPING:
2 teaspoons butter, softened
2 tablespoons brown sugar
1/3 cup bran flakes, crushed

Directions

In a bowl, combine egg, butter and milk. Combine flour, sugar, baking powder and salt; stir into batter. Add bran flakes. Spread into a greased 8-in. round ovenproof skillet or 8-in. baking pan. Combine topping ingredients; sprinkle over batter. Bake at 375° until a toothpick inserted in the center comes out clean, 18-22 minutes. Serve warm.

Nutrition Facts

1 slice: 253 calories, 11g fat (6g saturated fat), 61mg cholesterol, 406mg sodium, 37g carbohydrate (15g sugars, 2g fiber), 5g protein.

Originally published as Kate Smith Coffee Cake in Reminisce March/April 1993

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FriedaG

Jan 4, 2008

I've been making this delicious old-fashioned coffee cake for over ten years now, since I found it in Reminisce magazine. My mother says it is very similar to one that her mother made. Maybe she got her recipe from Kate Smith's original cookbook -- the timing would be about right.