Two Cakes for Hungry Cowboys: Vintage Recipes

So, what exactly to hungry cowboys like to eat when they come in from herding cattle? If this newspaper clipping is to be believed, they like cake! And since the recipe clipping only contains two recipes, I can only assume the third recipe was also for cake.

Cake is a universally delicious treat and either of these easy to make coffee cakes would be welcomed at breakfast (or lunch, or dinner). I am drawn more to the blueberry cake recipe since blueberry season is just a few weeks away.

More vintage recipes coming soon, little buckaroos.

Cowboy Coffee Cake Recipe
source: vintage newspaper clipping

2 1/2 cups sifted flour
1 cup light brown sugar, firmly packed
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
2/3 cup shortening
1 cup buttermilk (or sour milk)
1/4 cup light brown sugar
1/4 tsp cinnamon

Sift first 7 ingredients into mixing bowl. Cut in shortening. Combine eggs and buttermilk. Add dry ingredients; stir until blended. Spread butter in greased 12x8x2 baking pan. Combine the 1/2 cup brown sugar and the 1/4 tsp cinnamon; sprinkle on batter. Bake at 400F for 20-25 minutes. Yield: one cake.

Blue Cake Recipe [Blueberry Cake]
source: vintage newspaper clipping

1 egg
1/2 cup sugar
1 cup sifted flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup water
1 cup blueberries or blackberries

Beat egg thoroughly. Add sugar gradually, beating well after each addition. Sift flour, soda and salt together. Stir into egg mixture. Add water gradually, stirring until blended. Add berries; mix. Pour batter into greased 8-inch square pan. Bake at 350F for 25-30 minutes. Serve with cream and sprinkle of sugar. Yields: 6 portions.

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Welcome to Eating Out Loud and thank you for visiting. You’ll find delicious recipes, crochet patterns, quilting ideas, and a wide range of other topics of interest to me.