Hungarian Coffee Cake

This recipe comes from a church cookbook published in 1964 that I got from my grandmother. It's a collection of "favorite recipes" from the members of the women's group. I will be referring back to this cook book in the future as it has a lot of nice recipes.

The interesting thing with using an old recipe is that the terminology has changed so much. I find myself looking up terms that don't really make sense in a modern context. Here is what I learned from this recipe:
"Bake in a moderate oven" means "bake at 350 degrees F".

This coffee cake is nice and sweet. Baked goods made with lots of brown sugar are very appealing to me. I will be making this again! I don't drink coffee, so I'm not sure how well it goes with coffee.

Hungarian Coffee Cake (Printer-friendly PDF Version)
2 1/2 C all-purpose flour
1 1/2 C light brown sugar (packed)
1/2 C butter or margarine (softened)
2 t cinnamon
1/2 salt
1 t baking soda
1 C milk

Combine the flour, sugar, butter, and cinnamon. I omitted the salt because the butter I used was salted. Blend the ingredients until it "resembles a coarse meal". That just means it will be crumbly looking. Take out a cupful of this mixture for the topping. You only need about 3/4 C.

Add the baking soda and mix it in well. Mix in the milk. Be sure to scrape the bottom of the bowl while mixing.

Pour the batter into a 9 inch square pan. (Increase the bake time if you use a smaller pan!) Sprinkle the cupful of mixture on top.

Bake at 350 degrees F for 30 to 40 minutes. Let cool at least 15 minutes before serving.