Happy New Year! I don’t know about you, but I am pretty excited to kick 2016 goodbye. 2017 is going to be so much better for me, because not only am I moving on to some new and better things, but I am also going to be revisiting old things that made me happy. Like using this blog to answer important questions. Question The First: What happens when you pour crushed potato chips over a coffee cake?

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That’s important, right?

AuthorRetroRuth
Rating

From Recipes That Pep-Up Meals With Wise Potato Chips, 1957

Tested Recipe!

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 1 ¼ cups sifted flour
 ¼ tsp salt
 2 tsp baking powder
 1 eggwell-beaten
  cup sugar
  cup milk
 3 tbsp melted shortening
Topping
  cup light brown sugar
 3 tbsp flour
 ½ tsp cinnamon
 1 tbsp melted butter
 ½ cup crushed potato chips

1

Sift flour, measure; add salt and baking powder and sift together. Combine egg, sugar, milk, and shortening. Add flour and mix well. Pour batter in a lightly greased 8-inch square pan.

2

Make the topping by mixing brown sugar, flour, cinnamon, and melted butter. Add crushed chips. Sprinkle topping over batter. Bake in a moderately hot oven (375 degrees) for 30 minutes. Serve warm.

Ingredients

 1 ¼ cups sifted flour
 ¼ tsp salt
 2 tsp baking powder
 1 eggwell-beaten
  cup sugar
  cup milk
 3 tbsp melted shortening
Topping
  cup light brown sugar
 3 tbsp flour
 ½ tsp cinnamon
 1 tbsp melted butter
 ½ cup crushed potato chips

Directions

1

Sift flour, measure; add salt and baking powder and sift together. Combine egg, sugar, milk, and shortening. Add flour and mix well. Pour batter in a lightly greased 8-inch square pan.

2

Make the topping by mixing brown sugar, flour, cinnamon, and melted butter. Add crushed chips. Sprinkle topping over batter. Bake in a moderately hot oven (375 degrees) for 30 minutes. Serve warm.

Potato Chip Coffee Cake

This recipe came from Recipes That Pep-Up Meals With Wise Potato Chips from 1957. And every recipe in the book contains, you guessed it, potato chips.

 

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This recipe got points for being easy, and not actually having any chips mixed into the batter.

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And it didn’t even smell chip-y while it was cooking.

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“So, is it crazy?”

“No. This is good. What’s in it?”

“Potato chips.”

“Really? Where are they? In with the nuts on top?”

“There are no nuts on top.”

The Verdict: Tastes Like Nuts

From The Tasting Notes –

I’m not exactly sure what craziness I thought was going to ensue during this recipe, but none of it happened. This tasted like a delicious coffee cake with a crunchy, sweet/salty nut and crumb topping on it. It was a miracle, considering a nut didn’t even come close enough to this cake to sneeze on it. The chips lost their potato flavor and they just tasted salty and crunchy, which was a really nice contrast to the lightly sweet and soft cake base. A winner, especially if you want to make a coffee cake but don’t have any nuts in the house. And a good start for 2017!

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