Aunt Maxye’s coffee cake was a staple at all of our Christmas, Thanksgiving, any excuse at all gatherings. I’ve tasted a lot of cinnamon goodies, nothing beats this coffee cake.
Aunt Maxye was Grandma Ola’s sister. I always loved visiting her house. She had a way of making everyone feel loved. When she kissed a friend of mine who had never met her before, she said, “I’m the kissing aunt.” She had beautiful blonde hair and always wore bright red lipstick. Always smiling, she had a way about her that made everyone feel good.
Aunt Maxye’s coffee cake became Grandma Ola’s coffee cake as children grew and memories became less vivid. My mother made the same recipe and we enjoyed it at every family gathering. I first made the coffee cake myself when I was in the 7th grade. For Home Economics class we all had to make a breakfast for our group. I contributed a homemade coffee cake. It was delicious. I’ve been making them ever since.
My mother told me, “You can make or bake anything you want, but you just have to clean up the mess when you’re done.” I was happy to do it, and quickly became the baker of the house.
My two favorite baking projects were chocolate chip cookies and coffee cake. Any excuse at all was an inspiration for me to start mixing. I still love baking, and our kids often ask for coffee cake.
The recipe is easy. You should try making a coffee cake for yourself.
- 3 cups floor
- 6 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1/4 cup shortening
- 2 teaspoons vanilla
- 2 eggs
- 1 cup milk
- 1 cup packed brown sugar
- 2 teaspoons cinnamon
- 1/4 cup butter
- 1 cup chopped walnuts
- 3 tablespoons flour
Begin by mixing the topping. Melt the butter, put in a mixing bowl. Add brown sugar, cinnamon, and walnuts. Stir by hand, mixing thoroughly. Add flour, mix again. Set the topping aside.
Using a stand or portable mixer, put the shortening and sugar in the bowl and mix until creamed. Add eggs one at a time, mixing after each. Add vanilla, mix. In a separate bowl, mix flour, salt, baking powder. Beginning with flour mixture, alternate dry ingredients and milk, mixing thoroughly after each.
In a greased 9 x 13 inch pan, put enough of the cake batter in the pan to cover the entire bottom of the pan, but save enough for another layer. Add about half of the topping mixture. Then spoon the remaining batter over the topping by placing spoonfuls around on the topping and then smoothing with a spatula. Evenly spread the remaining topping over the batter.
Bake at 375 degrees for approximately 35 minutes, a few more if needed. A knife inserted in the middle will not come out completely clean even though it is done.
This anytime delight is best enjoyed, obviously, with coffee. I hope you’ll make one soon. Enjoy!