Tante Betty lived with her aunt, Tante Miller who was my great aunt. They always made fresh egg coffee for company and they had company every day. There was never a time when Tante Betty's Filled Coffee Cake was not available. She could make this cake in a very short amount of time since the dough was not a yeast dough. If she did not have homemade Prune or Apricot Lekvar on hand she would always have cans of prepared pie filling ready to fill a quick coffee cake.

Regards, June Meyer.

• 1 cup of butter
• 1 cup of sugar
• 2 eggs
• 2 cups flour
• 1 tsp. baking soda
• 1 tsp. baking powder

Cream butter, sugar, add eggs and beat well. Add flour and baking powder and baking soda.
Spread one half of the dough into each of two greased 9 inch pans by buttering your hands and dipping your fingers in flour.
Push the dough up around the edges to form a crust. The flour will keep the dough from sticking to your fingers.
Add Lekvar filling thinned out with a little water to cover layer of dough. Or use one can of canned cherry, blueberry or apple pie filling over the dough.

Streusel Mix

• 2 tsp. butter
• 1/4 cup sugar
• 1/4 cup flour

Sprinkle the Struesel mix on top and bake in a 350 degree oven for about 45 minutes.
Watch so it does not burn.
Makes two cakes.