1-1/4 Cups Sifted Cake Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
3/4 Cup Sugar
1/2 Cup Swift’ning (shortening)
1/2 Cup Milk
1 Teaspoon Vanilla
1 Egg, Unbeaten
½ Cup Chopped Nuts and/or Cut Coconut (for Topping)
Line 9- to 10-inch glass pie plate with Swift’ning pastry, making a high fluted rim.
Make a sauce (recipes below); let cool while mixing cake.
Have ingredients at room temperature.
Start oven for moderate heat (350 F).
Sift flour once before measuring.
Measure into sifter: flour. baking powder, salt, and sugar.
Place Swift’ning in a bowl.
Sift in dry ingredients.
Add milk and vanilla; mix until all flour is dampened.
Beat 2 minutes at low speed of electric mixer, or 300 strokes by hand.
Add egg and beat 1 minute on mixer, or 150 strokes by hand. And fold in half the nuts
Pour batter into pastry-lined pie plate.
Pour lukewarm sauce gently over batter.
Sprinkle with remaining nuts or coconut.
Bake in moderate oven (350 F) 50 to 55 minutes.
Serve warm as dessert or coffee cake. If desired, top with whipped cream or ice cream.