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Friday, September 30, 2011
LEMON CINNAMON COFFEE CAKE - Susan Wolf Shelton
Husband loves cake. This is a simple cake I make all the time. Try it with other pie fillings if you don't like lemon. If you use all oil as the original recipe calls for, it will have less saturated fat for those that have a concern.
1-1/4 cups sugar DIVIDED
¾ cup canola oil
2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 can (15-3/4 ounces) lemon pie filling
2 heaping teaspoons cinnamon
In a large bowl beat 1 cup of sugar, oil, and eggs. Combine the flour, baking powder and salt. Gradually beat into egg mixture until blended. Pour half into a 9x13 baking pan. Spread pie filling over batter. Top with remaining batter. Combine the cinnamon and the remaining ¼ cup of sugar. Sprinkle over the entire top. Bake at 350 for 30 minutes. ***Tip- I melt 1 stick of unsalted butter and ¼ cup of oil instead of all oil, but can be done either way. Can use other pie fillings such as apple etc.