Mo-Mix Coffee Cake Variations

Ingredients

Basic Coffee Cake

• 2 cups MIX
• 1/3 cup sugar
• 1 egg
• 1/2 cup water

Batter Variations

• Cinnamon Batter: 1/2 teaspoon cinnamon in the batter (reduce the cinnamon in the topping to 1/2 teaspoon)
• Spice Batter: 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg in the batter (reduce the cinnamon in the topping to 1/2 teaspoon)

Cherry Upside-Down

• 1 3/4 cups water-pack pie cherries (one No. 303 can), drained
• 1/4 cup MIX
• 1/2 cup + 2 tablespoons sugar
• 3 tablespoons brown sugar
• 2 tablespoons butter or margarine, melted

Peach Upside-Down

• 1 1/2 cups drained sliced peaches (one No. 303 can)
• 1/2 cup sugar
• 2 tablespoons brown sugar
• 1/4 cup MIX
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 2 tablespoons butter

Basic Cinnamon-Sugar Topping

• 1/4 cup white sugar\*
• 1/4 cup brown sugar\*
• 2 tablespoons MIX
• 1 teaspoon cinnamon
• 3 tablespoons butter or margarine

Date-Nut Upside-Down

• 1/4 cup sugar
• 1/4 cup brown sugar
• 2 tablespoons MIX
• 1/4 teaspoon cinnamon
• 1/4 cup butter or margarine
• 1/2 cup finely cut dates
• 2 tablespoons chopped nuts

Steps

1. Basic Coffee Cake: stir the sugar into the MIX. Beat the egg and add it to the water.
2. Add the liquid to the MIX and stir until thoroughly blended (about 25 strokes). Don’t beat.
3. Spread half the batter in a greased 8x8x2-inch pan and sprinkle with half of any of the toppings.
4. Spread the rest of the batter over it and cover with the rest of the topping.
5. Bake at 375° for about 20 to 25 minutes (the clipping’s edge is trimmed).
6. Cherry Upside-Down: put the cherries in the bottom of a greased 8-inch square pan.
7. Mix the other ingredients thoroughly and sprinkle evenly over the cherries.
8. Add the basic coffee cake batter and bake as directed. Let stand in the pan 3 to 5 minutes before turning out.
9. Peach Upside-Down: Use peach juice for the liquid in the basic coffee cake recipe and decrease the sugar to 1/4 cup.
10. Cinnamon-Sugar Topping: Combine the dry ingredients.
11. Cut fat into dry ingredients with a pastry blender.
12. Use half of the mixture in the center of the coffee cake and the rest on top, or all may be used on top.
13. Date-Nut Upside-Down: Thoroughly mix dry ingredients.
14. Cut in fat.
15. Add chopped dates and nuts.
16. Sprinkle evenly in bottom of pan.
17. Add basic coffee cake batter and bake as directed.
18. After baking, remove immediately from pan.

Notes

Three newspaper/booklet clippings pasted on a lined card hand-labeled ‘MO- MIX- COFFEE CAKE’ (blue marker). ‘MIX’ refers to a homemade master baking mix; the basic coffee cake batter is on the back of the card.

Peach Upside-Down clipping gives no method for the fruit layer beyond the juice/sugar note.

\*All brown or all white sugar may be used (topping).

Part of the card is cut off or missing: Peach Upside-Down clipping is overlapped at its bottom by the Cinnamon-Sugar Topping clipping; any method text below ‘2 tablespoons butter’ may be hidden. Footnote ‘\*All brown or all white sugar may be used.’ sits at the bottom scan edge but is readable; ‘Peach’ title touches the left scan edge but is complete.

Photo: stock photo found online.

The back of this card turned up later with the Basic Coffee Cake batter, the Batter Variations and the Cherry Upside-Down (added above); it’s shown with the cards below. Part of the back is cut off: the left edge of the Basic Coffee Cake clipping is trimmed, so the baking time reads “about 2…” minutes (probably 20 to 25).

Rosie Lee’s original recipe cards

Tap the card to see it full size.