Grandma Bodin’s Coffeecake

I don’t know who Grandma Bodin is, but I’ve been using her coffeecake recipe for years.

Quick, easy, lots of cinnamon, streusel topping. Perfect for a brunch with friends, or quick grab and go breakfast on a weekday.


2 C. flour
1 1/2 C. sugar
2 1/2 tsp. baking powder
1/2 C. butter
2 eggs
3/4 C. milk
1 tsp. cinnamon
Preheat oven to 350 degrees. Grease a cake pan with butter.
In large bowl mix together flour, sugar, baking powder and cinnamon. Reserve 1 cup of this mixture for topping.
Add eggs and milk to remaining mixture. Mix well.
Pour in pan and sprinkle with reserved topping and bake.
This recipe is from the New Tribes Missionary Ladies of Venezuela. It’s one of my favorite cookbooks because it has recipes for mapuey, and lapa meat. The cookbook has been around the world, Venezuela, Costa Rica, the United States, and now Paraguay. The recipes seem to work everywhere, and why wouldn’t they? They were created or tweaked by ladies who were used to traveling all over the world. There are no recipes in here calling for “a box” of this or a “package” of that. They all use ingredients that can be found (or flown into) the deepest jungle or bustling city. Perfect for my life.
What is your favorite, have to have it, cookbook?

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