I’m glad all of these coffee cake recipes were together so I
could run them as one post. The basic ingredients are the same with all three,
while the first one actually calls for the addition of a cup of coffee.
Sprinkling them with sugar and cinnamon before baking makes for a sweet,
crunchy crust when done.
While reading the ingredients for the third recipe (the last
card down is the reverse side of that recipe) I was stumped by the inclusion of
a ½ cup of “Spry.” A little research led me to Spry
Vegetable Shortening and Aunt Jenny, both
of which I had never heard of. Interesting what you can learn from an old
recipe card, eh?
