Coffee Cake for Breakfast or Teatime

“My mother’s ancestry was a combination of Scotch and German,” Ann I. Davis writes, “but when it came to cooking, her German side prevailed. This recipe for Glazed Coffee Cake, Kaffeekuchen mit Zucker und Nuss , exemplifies her flair for a sugar-nut topped coffee cake that is perfect for breakfast, luncheon or tea.”

GLAZED COFFEE CAKE

1/2 cup butter or margarine

1 1/2 cups sugar

1 egg, beaten

1 teaspoon baking powder

Dash salt

1 1/2 cups flour, sifted

1/2 cup milk

1 teaspoon vanilla

1/2 teaspoon ground cinnamon

15 to 20 crushed pecans

Cream 6 tablespoons butter and 1 cup sugar. Add beaten egg, beating until smooth. Sift baking powder with salt and flour and add to creamed mixture alternately with milk and vanilla. Pour cake mixture in greased square or rectangular pan. Sprinkle cake with cinnamon and dot with remaining butter. Top with crushed pecans. Bake at 350 degrees 30 minutes.

Immediately after removing coffee cake from oven, boil remaining 1/2 cup sugar with 3 tablespoons cold water until ribbony but not crystallized. Pour glaze over cake. Cool before cutting. Makes about 9 servings.

ANN DAVIS, Los Angeles