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?
That’s important, right?
AuthorRetroRuth
From Recipes That Pep-Up Meals With Wise Potato Chips, 1957
Tested Recipe!
[cooked-sharing]
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.
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
Directions
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.
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.
Notes
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.
This recipe got points for being easy, and not actually having any chips mixed into the batter.
And it didn’t even smell chip-y while it was cooking.
“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!
This sounds good and interesting – can’t wait to try it.
PS: I love, love, love the little plate that you served it on – so cute!
Sure sounds good. I like to use crushed potato chips or Fritos for casserole topping.
I’m going to have to make this. My husbands two favorite things are potato chips and anything sweet. Thanks!
I go to the Empire Asparagus Fest every year!
Oh my gosh, that Disneyland plate is fantastic!
I like the idea of the chips standing in for nuts. Now I’m really curious about the other recipes in that booklet.
Happy New Year!
This is the craziest/fantastic thing ever, love it and love what you guys do on the blog. Happy New Year and all the best wishes!
I love everything vintage!!! This looks wonderful and I also love the plate! Happy New Year and warm greetings from Montreal, Canada. Thank you so much for sharing. 🙂
Looks tasty. Makes me think about trying potato chips as a sub for nuts in my go-to coffee cake recipe that I never make anymore due to a nut allergy in the family.
Made this, kids loved it! Definitely a keeper!
Just wanted to let you know I made this for a nephew that’s allergic to nuts and (after I managed to shout down the panicking) everyone loved it! Thanks for finding things like this for us!
Nice! So, so glad it worked! It actually is a neat little recipe. 🙂
This looks awesome! I love coffee cake, and I need a good recipe.
I’m catching up on my Mid Century Menu reading-such a treat. I did want to mention, I have the same plates-and I bought them within the last few years. Disney is doing a great job selling items with a retro flair-I love my plates and use them all the time!
Made this yesterday and the house smelled sooooo good! Wonderful crunchy topping. I might have let it go too long as the cake itself was a teeny bit on the dry side.
I added a couple things to make it even yummier. 1/2 t lemon zest and 1/4 t pure lemon oil, stirred in after the other wet ingredients. Lemon cake just seemed perfect for Easter breakfast.
And! I didn’t use normal potato chips. I used Hawaiian brand ginger potato chips. They were too sweet for me to love straight out of the bag, so I made this coffee cake specifically to give the chips a purpose. I didn’t detect much ginger flavor in the finished product but it added to the heavenly smells in my house, and helped use the chips up.
Would you mind sharing how many ounces of potato chips it took for you to make half a cup of crushed ones?
Thanks
My wife is allergic to nuts so this is actually a cool thing to have in our repertoire!