You know how you associate some foods with your family or certain celebrations? Well, of all the foods I can think of, Early Bird Coffee Cake is the one I identify most with my childhood home. Mom cut the recipe out of the Des Moines Register in the late 1950s or early 1960s.

It is different from any other coffee cake I’ve tasted. In fact, I’d never tasted anything remotely like it until two years ago at Family Camp in Idaho when Bishop’s Bread was served for breakfast one morning. The recipes are similar, but not identical, the biggest difference being the presence of both cinnamon and nutmeg in the coffee cake. That’s what gives it a distinctive, delicious flavor.

Try it and see what you think!

Early Bird Coffee Cake

2 1/2 cup flours                    2/3 cup softened shortening

2 cups brown sugar                    1 cup buttermilk

1/2 teaspoon salt                    2 eggs

1/2 teaspoon soda

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

2 teaspoons baking powder

Heat oven to 350 degrees. Mix all dry ingredients thoroughly in a large bowl. Cut in shortening. Remove one cup of the mixture and reserve for topping. Add eggs and buttermilk, stirring until batter is still slightly lumpy. Pour into greased 9 x 13 pan. Sprinkle dry mixture on top. Bake for 35 - 40 minutes. Do not overbake!