version two of the cake was, indeed, better, but now I want to try version three

[kareina]

I mentioned two weeks ago that I had tried a coffee cake recipe I found on line, and found it good, but thought I could make it better "if..."

Today we had the nyckleharpa people over here to do music since their teacher is still on holiday, so I used it as an excuse to bake. I wound up making a double sized cake this time because we had some filmjölk that needed using up, and there was twice as much as was needed for a single cake. However, even though I doubled the other ingredients I opted NOT to double the sugar, but increased it by a smaller amount. If any of you wish to try this recipe but live in a country where they don't have fil you can substitute a thin yoghurt or cultured buttermilk, or just use ordinary milk (like the original recipe did).

Vintage Coffee Cake, version 2

Cake:

4 cups flour
3/4 cups sugar (~185 ml)
3.5 teaspoon baking powder
dash salt
150 g butter
2 eggs
1 1/2 c fil

Topping:
1/2 cups oats
1/2 cup chopped walnuts
1 to 2 tablespoons butter
1 tablespoon brown sugar
cinnamon
cardamon

Mix the topping ingredients and sprinkle on the bottom of a buttered cake pan. (I used a large spring-form pan with a central tube, so the cake winds up ring-shaped.)

Mix the dry cake ingredients and then cut in the butter like for a pie crust. Add the fil and stir to make a thick batter. Spread batter over the topping and bake till done. I think I baked it at 175 C, but with the oven fan on. If you oven doesn't have one 200 C might be better. Invert onto a serving plate so that topping is up.

Next time I make one I will try adding applesauce to the topping...