BAKING WITH MY MOM PART I

When I was growing up, my mom had a few recipes that I particular remember helping her with.  I remember pushing my chair up against the dishwasher (so hard I left dents….oooops!) and standing on it so I could reach the mixer on the counter.  I think there were two cookie recipes and two cake recipes that I helped with and she would let me lick the beaters for.  This was particularly exciting for me, as I was only 3 or 4 and I got all the beaters to myself!  My brother would have been in school hahah!!!!

The memories that I am relying on to write this post tell me that this cake I’m sharing was made less often than the other one I helped make.  However, I prefer this one, but stick around and I’ll post the other one next week and you guys can be the judges of that.  The cake itself is pretty straightforward and tasty, especially for a snack with some tea or coffee!

ALINE’S COFFEE CAKE (not 100% sure who Aline is though…)

1/2 cup butter, room temperature
1 1/2 cups sugar
3 eggs, beaten
3 cups flour*
1 1/2 tsp baking soda
3 tsp baking powder
1 cup sour cream

1/3 cup brown sugar
1 1/2 tsp cinnamon
1 1/2 tsp cocoa powder

*When mixing the dry ingredients, I prefer to use a mixture of flours instead of just white all purpose.  I usually do 1 cup white, 1 cup whole wheat, 1 cup wheat germ.  If wheat germ is not in your pantry, 1 1/2 cup white and 1 1/2 cup whole wheat flours works just as well!

You’ll need a greased 10-inch bundt pan.  Preheat oven 350F.

Cream butter and sugar until smooth.  Combine dry ingredients in medium bowl and set aside.  Add beaten eggs to creamed mixture.

Add the dry ingredients alternatively with the sour cream, beginning and ending with the flour mixture.

Combine sugar with cinnamon and cocoa powder in small bowl.  Set aside.

Place half of the batter in the greased pan and sprinkle with half of the sugar mixture.  Repeat with remaining batter and sugar mixture.

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Swirl the batter using a spatula and scooping the batter from the bottom and bringing it to the top.  Continue the motion until you’ve rotated the pan all the way around.

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Throw the cake in the oven and bake approximately 45 minutes.  I added between 5 and 10 minutes to the baking time to get a really nice golden colour.  Once the cake is done, let it cool in the pan about 10 minutes.  Invert onto a rack so it can finish cooling.

Slice and enjoy with your hot beverage of choice ;) In our house, it is a favourite slathered with butter!

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I hope you enjoy!

Thanks for reading! Happy eats!
~e.

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