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Ben Lippen School Coffee Cake (Mrs. Hathaway's recipe)

Ben Lippen School Coffee Cake (Mrs. Hathaway's recipe)

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
MrsGluck

MrsGluck

This is a delicious breakfast coffee cake that sustained thousands of boarding school students for nearly 40 years!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 215 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together 1/4 cup butter and 1/3 cup of sugar until smooth. Beat in egg and vanilla until well blended. Combine 1 1/2 cups of flour, salt and baking powder; stir into the creamed mixture alternately with the milk. Spread evenly in a 9x9 inch baking pan.
  3. In a small bowl, stir together 2 tablespoons flour, 5 tablespoons sugar, and cinnamon. Add 2 tablespoons of butter, and pinch into the dry mixture using your fingers until the mixture is crumbly. Sprinkle over the top of the cake.
  4. Bake for 25 minutes in the preheated oven, until a knife inserted into the center comes out clean.
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Reviews

BakerT
24

BakerT

2/18/2004

Very good! This recipe peaked my interest as my dad attended the same high school. The cake lives up to its reputation--very moist after letting it set overnight. I used brown sugar instead of white in the crumb topping because of personal preference, and would suggest doubling the topping recipe if you like a lot of crumbs; it doesn't make a whole lot. Overall a very nice coffee cake and easy to make with ingredients everyone has on hand!

MEGAN24
13

MEGAN24

9/8/2004

I accidentally added twice as much butter as I was supposed to, and didn't realize it until the next day. I was wondering why the cake was so moist! It was fabulous. Next time, I might not add so much butter -- maybe just a little extra for good measure. I also doubled the crumb topping, since my husband and I like it. Great recipe!

ANGELFROMHEAVEN
9

ANGELFROMHEAVEN

2/23/2009

This is a wonderful coffee cake recipe, very moist! I already had a favorite coffee cake recipe, but I couldn't resist trying this because of the history of it. I am glad that I did. It is quick and easy and uses basic ingredients that most of us already have in our cupboards and refrigerator. I reduced the oven temperature to 350 (375 seems too hot for such a small cake) and baked for the recommended time of 25 minutes. I added a sprinkle of cinnamon to the batter. I also topped the cake with a glaze made from powder sugar, almond extract, and a little bit of milk. No need to cool the cake before topping with glaze since there is no butter in it. This has earned a page in my favorite recipes collection! Thank you for sharing such a special recipe and the history of it.

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