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Mrs. Anna Bergman, 5826 Pershing, is our cook-of-the month.
Mrs. Bergman, besides having considerable experience as a cook (she has five children and is expecting another in September), has a degree in home economics from Webster College. Before her marriage she worked for an interior decorating firm. Knowing how to cook well, however, has not necessarily made her love cooking. “It’s having to do it three times a day that takes the glamour out,” she says echoing the sentiments of many housewives, “so that’s why I like recipes such as this coffee cake which is good hot or cold and can be frozen later for company.”
The coffee cake, which is a tradition for Christmas and Easter in the Bergman family, can be varied greatly with different toppings.
PRIZE COFFEE CAKE
- ¾ cup sugar
- ¼ cup shortening
- 1 egg
- ½ cup milk
- 1½ cups flour
- 2 tsp. baking powder
- ½ tsp. salt
Streusel Topping:
- ½ cup brown sugar (packed)
- 2 tb. flour
- 2 tsp. cinnamon
- 2 tbl. butter (melted)
- ½ cup nuts
Mix sugar, shortening, egg and stir in milk. Blend the dry ingredients. Spread batter in a greased 9 inch by 9 inch pan. Sprinkle streusel topping on the top. Bake 25 to 35 minutes in a 375 oven. Makes nine, three inch squares. Be prepared to see it disappear quickly.
Original photograph caption
Mrs. Anna Bergman with children and an about-to-be-devoured prize coffee cake.
Originally published in The Paper, May 1970.
