Wednesday, July 1, 2009

Crazy Busy and Mom's Coffee Cake

Full disclosure. 

I have been running around like a maniac trying to get this family of five plus one large puppy ready for a road trip. 

Blogging (okay, I like doing that)
Meeting with House Sitter - yes! My house, not my children, needs a sitter. When did my house get so complicated? 

Yesterday I made a few batches of fresh mozzarella cheese for gifting along the way:

It turned out beautifully and I packed the little bits of cheese in garden fresh herbs, sun dried tomatoes and extra virgin olive oil. 

I'm also gifting some homemade strawberry jam: 

Yesterday, I made two blueberry pies that are making the journey and today I decided to make my Mom's coffee cake. I do hate to show up anywhere empty handed. 

I updated mom's recipe by adding blueberries and almond slices to it. Yum. 

You think so? 

Even the best of cooks make mistakes. 

My mistake? 

I made it in one pan instead of two. In my frazzled mind I thought the square disposable pan was much larger than the two round cake pans I would normally use. 

The whole thing baked over, onto the bottom of my oven, because, DUH.. it had twice as much batter in the pan as it could hold and still rise. The smoke alarms alerted me to my mistake. This is what it looks like:

This is what its supposed to look like:

I'm going to give you the recipe because it's easy and delicious - just promise me you will use the two cake pans required. 

Mom's Coffee Cake (2 cakes)

Preheat oven to 350 degrees F.

3 cups flour
2 cups sugar
3/4 cup Crisco
2 eggs beaten
1 cup buttermilk or 1 cup milk with 1 tablespoon vinegar added
1 teaspoon baking soda

Optional: 1 cup blueberries, 1/2 cup slivered almonds
OR 1 cup chocolate chips

Mix flour, sugar and crisco together until coarse crumbs form. Reserve a giant handful of crumbs. 

Add baking soda to sour milk, add mild to beaten eggs, add everything together in mixer with the crumbs (NOT THE RESERVED CRUMBS). Mix until smooth. 

Pour into buttered, floured pans (TWO OF THEM).

If you are using blueberries or chocolate chips, sprinkle them on now. 

Top with reserved crumb mixture. Sprinkle with cinnamon and dot with butter.

Bake for 30 - 35 minutes. 

Eat one, take one along on a road trip and settle down will ya?


  1. I DON'T KNOW HOW YOU DO IT. Honestly are so busy, and yet you find time to take care of the family, cook, post and jog around town with your 'little' puppy!!! That jam looks so good. I used to make preserves and do a lot of canning too. But being such a nomad lately, I gave it up temporarily...soon enough I'll be back to it! Hope you have some time to relax very soon!!!

  2. Wow.. No better way to start a day than this! sounds sooo delish and tempting. you must be an expert in baking!

  3. Looks like you have a lot on there my friend.

    Taking care of puppy - it's lovely isn't it!

    CJ xx

  4. Rain - thanks - I'm not super - I'm just trying to get by...

    Ann - the coffee cake actually turned out really good - even with the mistakes. I am not an expert baker. I hold a degree in Contemporary Cooking and a degree in Classic Cooking (the Principals). but thank you for saying that!

    Crystal. My "puppy" is 80 pounds, 8 months old and growing! Your pups are precious!

  5. NOPE....I refuse to accept your response, YOU ARE SUPER. :)

  6. I sure have missed having you around but I know we are all happy to share you with your family. Hope your trip was great. I will have to try those mozzarella balls. I hate spending $6.oo on a tiny tub of them!

  7. We picked blueberries Friday and this morning I woke up and thought I should make a coffee cake with them. And here is a recipe! Thanks!

  8. Tamis - 30 minutes - that's all it takes, that and 1 gallon of milk from the grocery store. You can buy the Rennet (the enzyme needed) at

    Debbie - oh, do let me know how the coffee cake turned out!!


Wow. Thank you so much for taking the time to comment. I love feedback... what with being a cook and all. I will respond to your comments via email (if you do not have a "noreply" address or here, below your comment) As always, Bon Appetite!

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