Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 2 Ratings

Brunch guests will think you slaved over this coffeecake much longer than 15 minutes! Serve with a fruit salad and scrambled eggs for a magnificent morning meal.

Source: Better Homes and Gardens


Recipe Summary

15 mins
30 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Thoroughly cream shortening and sugar. Add egg; beat thoroughly. Add sifted ingredients* alternately with milk. Spread half of mixture in greased 6- by 10-inch baking pan.** Brush with [a mixture of?] beaten egg white and water. Combine remaining ingredients and sprinkle half over batter. Cover with remaining batter and remaining mixture. Bake in a moderately hot oven (350°F) for 30 minutes.*** Top with additional walnuts.



Sift together the flour, baking powder, and salt.


You may use an 8x8x2-inch baking pan instead.


Bake until a wooden toothpick inserted near the center comes out clean. This may take 30 to 35 minutes.

Winner Info:

Marillynn Mark
Chicago, IL
March 1949

Nutrition Facts

317 calories; fat 12g; cholesterol 29mg; saturated fat 3g; carbohydrates 48g; mono fat 4g; poly fat 4g; trans fatty acid 1g; insoluble fiber 1g; sugars 23g; protein 6g; vitamin a 127IU; vitamin c 0.1mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 1.9mg; vitamin b6 0.1mg; folate 65.1mcg; vitamin b12 0.2mcg; sodium 369mg; potassium 100mg; calcium 146mg; iron 1.9mg.