Tag Archives: coffee cake

Myra’s Coffee Cake

I’m working on a giaaaant Christmas/KC trip recap post (I’ve been writing it off and on for FOUR FREAKING DAYS now), but in the meantime, I decided to make a coffee cake.  And share the recipe with you.  Because really: you need this in your life. (The actual cake-cake went to a friend’s house where Simon and I hung out this afternoon.  We consumed hummus and craft beer and coffee cake and snorgled each other’s babies.  It was lovely.)

 

CAAAAAAAKE!

 

Myra’s Coffee Cake

(Myra was a friend of my grandma’s, and her recipe has been passed into our family’s collective repertoire.  This cake has made an appearance at just about every family function for as long as I can remember.  It’s just *simple*: simple to make, simple taste, and simply delicious.  There really is nothing better!

 

2 1/2c sifted flour

3/4c white sugar

3/4c brown sugar

3/4c vegetable oil

1c buttermilk

1 egg

1t baking powder

1t baking soda

1t vanilla

1/2t salt

cinnamon

1c pecans, chopped

Preheat oven to 350*F; grease and flour a 9×9 or 9×11 pan.  Mix the flour, sugars and oil – will look lumpy and crumbly.  Save out about 1c of this mixture; leave the rest in your mixing bowl.  To the rest, add the other ingredients and mix just until lumpy (like pancake batter).

Pour into your prepared pan; top with chopped pecans, that reserved 1c of flour/sugar/oil, (crumble it over the top) and a hearty sprinkle of cinnamon.  Bake for about 35 minutes, or until toothpick inserted into the center comes out clean.

God I love this coffee cake.  It travels well, tastes just as good the second day (if it lasts that long), and serves as a great base for other craziness: how about putting blueberries in, and topping with a vanilla glaze?  Or chocolate chips (or butterscotch)!  Fresh diced peaches?  Go crazy, y’all!

Playing with coffee cake never killed anybody.  Just sayin’.

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19:2

2. Bake some cinnamon rolls.

First of all, I must tell you that I’m currently writing this post on my phone from somewhere on I-70 west of Columbia. If that isn’t dedication to blogging, then I don’t know what is. It also means that I bear no responsibility for unfortunate typos, tiny photos, or the like. (as if I ever do anyway?)

But who am I to deprive you of an overdark photo of some delicious that you can’t have?
Yum

These are a belated Mother’s Day offering to my mom, as we were unable to go to KC last weekend. Luckily, she’s legally obligated to love me, no matter how late her gift may be.

But wait! There’s more! Since we’re going to Grandma’s house tomorrow, I also made a coffee cake. I’ll have to share this recipe with you someday soon – it’s a good one; passed down from Grandma’s friend’s sister. I’m forever indebted to Mildred (and thus her sister) for letting me randomly turn up at her house and eat candy from her candyjar. I think that happened just about every time I went to Grandma’s house, in fact. Mildred was so nice, and Myra made a darn good coffee cake.
Yum2

And now I must get back to my grueling duties as backseat driver and manager of the iPod. Too bad it’s too dark to knit!

2 for 2

(I’m *not* just posting because Kathy asked me too, but it was part of the motivation to get up off my ass and DO IT)

I always do this to myself.  Always.

Maybe it’s because my foremothers are from Kentucky – that would explain my penchant for cowboy boots, at least.  It’s in my genetics – my blood.

It must be that – whatever dominant Johnson-gene (not to be confused with my uncle, Gene Johnson) caused me to wear my bright pink Lucchesse’s today, has also rendered me *completely* incapable of going to a social gathering without bringing at least one baked item.

Tomorrow morning we’re getting up ass-early to go to KC, meet up with my parents, and then immediately hop back in the car and go 100 miles east-northeast to Grandma’s house in Sumner.

And since we’re going to the symphony tonight I won’t have time to bake anything, so I took care of it last night.

First I made this:

That’s a strawberry-rhubarb cake.  But it’s not my usual recipe.  Wanna know why?  BECAUSE I CAN’T FIND IT.  I know.  It’s awful.  I NEVER lose recipes – I keep them neatly on handwritten cards in a box on my kitchen windowsill.  But it had been (at least) six or seven years since I’ve made this cake, and somehow the recipe disappeared.  So I combined a couple different listings from cooks.com and tweaked it on my own, and I *think* I’ve come up with a reasonable approximation of the old version.  I hope.  I’ll let ya know how it goes.  I’m worried it’ll be a bit dry.  This doesn’t make me happy.

Still, it’s pretty, ’cause it kinda looks like lava.

And ’cause it has crispy burned-y bits at the edges, and I’m gonna eat them ALL.

And ’cause if you catch it at just the right angle it looks huuuuuuuuuuuuuuuuuuuge.

Like the strawberry rhubarb cake that ate Manhattan.  And then I’ll eat it.  Which I think makes me bigger than Manhattan but SEE IF I CARE.

Ahem.

So then I made this:

Yup, that’s the inimitable Pioneer Woman’s recipe.

Because I’m taking it to share, I went all out – I used regular (full-fat) cheese, plain macaroni (not whole wheat), and 2% milk (recipe calls for whole milk but even I can’t be *that* bad).

I’ve given it an ample taste-test, of course, and am SO pleased with the result – smooth and creamy and RICH.  The powdered mustard gives it a nice kick.

Nummy.

If I were just making it for Jeff and me, though, I’d change a few things – reduced fat cheese and skim or 1% milk, mainly.  And I’d probably kick the seasonings up another notch or ten, too.  And use whole-wheat pasta.

But still, I’m not complaining – and I don’t think my parents and grandma will, either!

Yup, it was a productive evening.

It doesn’t get more “comfort food” than mac & cheese and strawberry rhubarb cake!

Now, because I apparently get off on indecent exposure…

Who wants to help clean up?