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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This quick coffee cake was one of the first recipes I tried after I got married more than 30 years ago, recalls Darlene Markel of Salem, Oregon. Since then, I have received many compliments and requests for the recipe. The lemon filling makes it a refreshing treat any time of day. Ingredients:
1-1/4 cups sugar, divided |
3/4 cup canola oil |
4 eggs |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 can (15-3/4 ounces) lemon pie filling |
1-1/2 teaspoons ground cinnamon |
Directions:
1. In a large bowl, beat 1 cup sugar, oil and eggs until well blended. Combine the flour, baking powder and salt; gradually beat into egg mixture until blended.
2. Pour half into a greased 13-in. x 9-in. baking dish. Spread pie filling over batter. Top with remaining batter. Combine the cinnamon and remaining sugar; sprinkle over the top.
3. Bake at 350° for 30 minutes or until a toothpick comes out clean. Cool on a wire rack. Yield: 12-16 servings.
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