In celebration of Mother’s Day this coming weekend, I thought I’d share a few recipes from my mom. I’ve mentioned before that Mom didn’t like to cook, but, she liked to bake. And, one of the recipes from my childhood is Mom’s Old Fashioned Coffee Cake.
I primarily learned to cook from my dad. But, as an Air Force pilot, he was gone often throughout our childhood. So, in between, I would pour over my mother’s one-and-only cookbook, a Better Homes and Gardens Cookbook, dreaming of the recipes I would learn to make.
My mother hasn’t baked in about 20 years now, but she did give me that old cookbook, now faded and food-stained, dog-eared and torn. It’s so old it doesn’t have a copyright page in it, so I can’t tell you the year. But, Mom turns 84 this month, so I’m guessing it’s more than 60 years old.
Anyway, this recipe for Mom’s Old Fashioned Coffee Cake is straight out of that cookbook’s 60+ years pages – a testament to the endurance of time-tested recipes, families and love.
NOTE: I did not “update” this recipe for today’s tastes. This coffee cake, called coffeecake (one word) in that old cookbook, is not overly sweet, a bit crumbly in texture – but a perfect snack cake to have with a cup of coffee (or tea) when you are not looking for something to satisfy a sugar craving. Made in a square baking pan (8 x 8 or 9 x 9 inches), it should be served warm from the oven.
Here’s the recipe:
- ¼ cup firmly packed brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1 tablespoon melted butter
- ½ cup chopped walnuts
- ¼ cup canola oil
- 1 egg
- ½ cup milk
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- Preheat oven to 350 degrees F.
- Grease an 8 x 8-inch baking pan and set aside.
- In a small mixing bowl, combine brown sugar, flour and cinnamon with a fork.
- Add nuts and stir to combine.
- Add melted butter and stir to combine (mixture will be crumbly); set aside.
- In a separate medium-sized mixing bowl, sift flour, granulated sugar, baking powder and salt; set aside.
- In a third (larger) mixing bowl, crack egg and beat egg until frothy.
- Add oil and milk and whisk to combine.
- Add sifted dry ingredients to wet ingredients; mix well (batter will be thick).
- Pour into prepared baking pan and spread evenly in pan with spatula.
- Sprinkle with streusel nut topping.
- Bake in preheated oven for 30 minutes, until toothpick inserted in center comes out clean.
- Remove from oven, cool slightly and cut into 9 equal-sized squares.
- Serve warm.
Adapted from: Better Homes and Gardens Cookbook (probably at least 60 years old!).
Bonus Content: here’s a close-up photo of the beautiful rose bouquet on roses from my garden!
(posts with photos of my mom)
- Both Sides of Clouds
- Classic Egg Salad
- Dance Me to the End of Love
- Each Other
- Princess Palooza
- She Did
- Ties That Bind