Saturday, September 1, 2012

Not So Ordinary Coffee Cake

By Lucy Arlington

(This is a continuation of my posts that sample recipes from The Cozy Chicks Kitchen cookbook.)

When I was a child, my aunt used to bake a coffee cake that was so delicious, my family would devour it as soon as we were allowed to cut into it. Sweet buttery cake, with cinnamon and walnuts interspersed throughout. Oh, my mouth waters to think about it.

Many years later, when I grew up and had my own home and family, my baking skills evolved. I tried many new recipes, made my own special cakes, and for a long time the idea of a coffee cake seemed just too ordinary for me. I never asked my aunt for her recipe.

She died last year at the age of 96 after a long and full life. Lately, I’ve been thinking about her coffee cake, remembering how scrumptious it was and how good a piece would taste mid-morning with a cup of coffee.

Last week I was scheduled to host my art group and wanted to make one to serve to my fellow artists, so I was thrilled to find in The Cozy Chicks Kitchen cookbook a recipe for a coffee cake that comes pretty darn close to my aunt’s. (Page 92) The cake is delectably rich, with just the right amount of cinnamon and nuts. Thank you Heather, for including this recipe in the cookbook.

Suzannah Ruggieri’s Sour Cream Coffee Cake

by Heather Webber/Heather Blake

An important note from Lucy about the recipe: Although sour cream is in the ingredients list, nowhere in the instructions does it mention what to do with it. So I’ve inserted in instruction #5 where I added it to the cake. You might want to write that in your copy.

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon baking soda
1 cup sugar
½ cup butter
2 eggs
1 teaspoon vanilla
16 ounces sour cream

The good stuff:
¾ cup chopped walnuts
1½ teaspoon cinnamon
¼ cup sugar

1. Preheat the oven to 350º. Grease a Bundt pan.
2. In a small bowl, combine the good stuff. Set aside.
3. In a small bowl, combine the flour, baking powder, baking soda, and salt.
4. In a large bowl, cream together sugar and butter. Add two eggs and beat by hand. Add in vanilla.
5. Gradually add contents of small bowl into the large bowl, mixing slowly, and alternating it with additions of the sour cream. Begin and end with the flour.
6. Alternate batter, good stuff, batter, good stuff, batter, good stuff, into a greased pan.
7. Bake for 45-50 minutes. Enjoy!
========================P.S.  Did you buy the print edition of the cookbook and wish you could have it signed?  Guess what?  We've got free bookplates  signed by all the contributing Chicks! To get yours, just write to us, give us your snail mail address, and we'll send you one (plus a few Cozy Chicks bookmarks).  Our email address is: cozychicks(at)gmail(dot)com -- Please put BOOKPLATE in the subject header.  Thanks!


Dru said...

Looks yummy.

Adrienne said...

Perfect timing! Tomorrow is Sunday - I think we'll have this special coffee cake for breakfast. And thanks for the heads up about the sour cream, too. My bookplate is right inside the front cover of my Cozy Chick's Kitchen Cookbook already. Happy weekend eating!

Anonymous said...

Adrienne, hope your family enjoys the coffee cake!

Anonymous said...

Dru, it IS yummy!

Heather Blake Webber said...

Thanks for sharing this recipe, Lucy! And for making the catch about the sour cream. It usually goes in after all the dry ingredients are incorporated, but I bet it will work just fine being alternated with the dry mix.