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| Mom’s copy of the recipe. |
My friend posted a link for a Bee Sting cake over at Smitten Kitchen’s site. Which in turn put in mind this lovely coffee cake from a family friend. Beth Tombrinks’s Double Quick Coffee Bread is a slightly sweet yeast raised bread with a gooey topping and it is easier to make than a Bee Sting Cake.
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| Yum! |
The Tombrink’s were an older couple who homesteaded up by Kalispell, Montana. They still lived in the log cabin they built and were farmers, so for a kid it was a lot of fun to go visit. I spent the whole day outside and one spring I got to watch chicks they were raising. Beth Tombrink cooked and baked with an old wood stove and made some marvelous meals on it. Something that is no small feat.
Beth Tombrink’s Double Quick Coffee Bread
3/4 cup warm water
1 pkg yeast
1/4 cup sugar
2 1/4 cups A.P. flour
1 egg
1/4 cup soft butter
Mix: In a mixing bowl dissolve yeast in warm water; add sugar and salt, and half the flour. Beat 2 minutes. Add egg and butter. Add remaining flour gradually. Beat until smooth.
Topping: Melt in a large greased pie pan; 1/3 cup butter and 1/2 cup brown sugar with 1 tablespoon corn syrup and cinnamon. Add 1/2 cup nuts. Cool until warm before spooning in the dough a tablespoon at a time. Let rise in a warm place for 50 minutes to an hour. Bake until brown in 375 degree oven for 30 to 35 minutes. Turn out of pan at once to avoid sticking.
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| Be brave and plop it out while hot. |
The original recipe calls for shortening, I used butter instead. I melted the butter for the topping in the microwave, do what is easiest for you.. If you let this cool in the pan iit will not come out. Plopping hot gooey things upside down can be mildly terrifying, I know you can do it.
Cake Haze 