Shelly's Recipe

PENNSYLVANIA DUTCH CRUMB COFFEE CAKE

Category: Coffee Cake

4 cups unsifted flour
1 tsp baking powder
2/3 cup shortening
1/2 tsp salt
2 1/2 cups sugar
1 tsp cinnamon
2 eggs, beaten
1 1/2 cups buttermilk
1 tsp baking soda
1 cup brown sugar
1/2 cup coconut

Blend first 5 ingredients together, and set aside one cup of this mixture as a topping base for use later.

In separate bowl, mix the eggs, buttermilk and baking soda together. Then blend the remaining portion of the original crumb mixture, stirring thoroughly. There will be some small lumps in the batter.

Add 1 cup brown sugar, 1/2 cup coconut and 1 tsp cinnamon to the cup of original crumb topping mixture, set aside earlier. Pour coffee cake batter mixture into 3 greased and floured 8 inch cake pans. Sprinkle topping equally on top of batter in all 3 pans. Bake at 350 for 35 minutes.