Grandma's Cinnamon Cocoa Coffee Cake
by Sue Zelickson, Tastemaker in Residence
Another of my Grandma Gross’s favorites to bake for Sunday brunch. It was so good…my mouth still waters when I think of it! Recipe from Gramma Zelickson’s Kitchen
Ingredients
Coffee Cake:
1/2 cup shortening
1/2 cup butter, softened
1 1/2 cups sugar
4 eggs, separated
3 cups all-purpose flour
3 tsp baking powder
1/4 tsp salt
1 cup milk
1 TBSP lemon juice
Topping:
1/2 cup sugar
1 TBSP unsweetened cocoa
1 tsp cinnamon
Raisins and nuts, if desired
Instructions
Combine topping ingredients: set aside. Heat oven to 375°. Grease 10-inch tube pan. Cream shortening, butter, and sugar. Blend egg yolks, one at a time into creamed mixture: beat well. Combine dry ingredients: blend into egg yolk mixture alternately with milk. Beat egg whites until soft peaks form; fold with lemon juice into batter. Spoon half of batter into tube pan. Sprinkle with half of topping mixture. Spoon remaining batter over topping; sprinkle with remaining topping. Bake about 1 hour. Cool: remove from pan. Cut into slices. Can also be baked in 13x9x2-inch pan; cut into squares.