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| 2/3 Tasse | butter softened |
| 1 Tasse | sugar |
| 1/2 Tasse | brown sugar packed |
| 2 | eggs |
| 2 Tasse | flour unsifted |
| 1 Teelöffel | baking powder |
| 1 Teelöffel | Baking soda |
| 1 Teelöffel | cinnamon |
| 1/2 Teelöffel | salt |
| 1 Tasse | buttermilk |
| 1/2 Tasse | Raisins; nuts or dates (all 3 can be used) |
| 1/2 Tasse | brown sugar |
| 1 Teelöffel | cinnamon |
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In a large bowl, creambutter and sugars. Add eggs, 1 at a time, beating well after each addition. Sift dry ingredients together. Alternately add flour and buttermilk to creamed mixture. Add raisins, nuts or dates. Pour batter into a greased 9x13 pan. Put topping on cake and cover tightly with foil. Refrigerate overnight. Remove cover in the morning and bake in a 350° preheated oven for 35 to 40 minutes. Yield: 1 large coffee cake.
Mrs. C. Wallace Anderson
Vienna, Wv
Refrigerate Overnight.
From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,
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