1732 Folke Stone Inn

West Chester, Pennsylvania

Heritage Recipe

Great Aunt Lillian's Coffee Cake

This recipe came from Great Aunt Lillian's family. When we visited her in the summer as youngsters, she always served this coffee cake. If it was the raspberry season, she would send us outside to pick raspberries and top the crumb cake with berries. The tart taste of the berries with the sweet crumb topping is a combination that is sensational!

Ingredients:

1/2 cup soft margarine

1 cup sugar

2 eggs, separated

1 teaspoon vanilla

1/2 cup fresh raspberries (optional)

1-1/2 cups sifted flour

1/2 teaspoon baking powder

1/2 cup milk

Topping:

1/3 cup flour

1/3 cup brown sugar

1/2 teaspoon baking powder

1 Tablespoon margarine

Beat together the soft margarine, sugar, egg yolks, and vanilla. Beat the egg whites until stiff and set aside. Mix the sifted flour, baking powder, and milk into the sugar/margarine mixture. Fold the egg whites into the mixture. Gently pour batter into a 9-inch square pan or a 9-inch round pan.

Mix the topping ingredients together and sprinkle over top of cake batter. Bake at 350 degrees for 40 minutes. Cool in pan. Lift carefully from pan to serving plate if desired. Top with 1/2 cup fresh berries right before serving.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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