Grandma's Coffee Cake

We finally cracked the code with Grandma's help.

Likely one of the most meaningful things I will ever capture, my grandmother joined me in the kitchen for Chapter 7 of Afternoon Tea to teach me how to make her famous coffee cake. The treat I most associate with her open-door policy. The thing you’re likely to smell when you visit and slice into when you join her for tea.

Whether she’s expecting you or not, she’s always prepared for guests, just as her mother and grandmother were. Creating the feeling that she’s been waiting just for you. A feeling I’ve tried to carry on here at Pantry Hill.

Over the years I’ve learned, more often than not, the recipe that’s been written down isn’t exactly accurate, which is why I’ve found it important to make time to physically get into the kitchen with loved ones to learn how to make their special recipes first-hand.

Grandma’s Coffee Cake

Yields: 8-10 servings

Ingredients:

3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup softened margarine or butter
3 eggs
1 1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cup milk
1 1/2 tablespoon vinegar
1 cup brown sugar
3 teaspoons cinnamon
Cooking spray

Directions:

Preheat oven to 350 degrees. Thoroughly grease Bundt pan with cooking spray.

In a medium mixing bowl, combine 3 cups flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda and 1/2 teaspoon salt.

In a separate mixing bowl, cream together 3 eggs and 3/4 cup softened butter or margarine. Add 1 1/2 cups sugar, 1/2 teaspoon vanilla extract and 1/2 teaspoon almond extract. Combine.

In a small bowl, combine 1 1/2 cups milk and 1 1/2 tablespoons vinegar. Allow to curdle for 1 minute.

Slowly alternate adding flour mixture and milk mixture to the butter mixture. Mix on medium until ribbon consistency (about 1 minute).

In a small bowl, combine 1 cup brown sugar and 3 teaspoons cinnamon.

Pour half of the batter evenly into greased Bundt pan. Top with brown sugar mixture. Pour remaining batter evenly on top.

Bake at 350 for 45-50 minutes until toothpick inserted into center comes out clean. Let cool until warm enough to touch. Remove cake from Bundt pan. Slice and serve. Enjoy!

Here’s the card for printing: