Uncategorized

Leona’s Coffee Cake

My hubby and I hosted our “young marrieds” community group at our house for Bible study this last Sunday evening and as we brainstormed what we would feed our guests, this family coffee cake recipe unexpectedly popped into mind.  It’s just the right amount of sweet, and pairs wonderfully with a cup of coffee or my favorite latte.  The recipe is easy to make and each bite brings back so many fond memories for me since both my mom and grandma have baked it for as long as I can remember.  According to my mom, the recipe originally came from a family friend – the mother of her childhood best friend to be exact – and has been passed on through our family ever since then.  So as I’m sitting down to write and savoring a slice of that very coffee cake, I’ll share the recipe with you!

Leona's Coffee Cake.tiff

Here’s what you’ll need:

photo

  •  2 tsp. baking soda
  • 2 cups buttermilk (or if that’s not something you keep on hand, you can use milk or fake the taste of buttermilk with 1 can evaporated milk and 2 Tbsp. vinegar like I did)
  • 2 eggs
  • 2 tsp. pure vanilla extract
  • 4 cups flour
  • 2 cups sugar
  • 2 sticks butter, melted
  • 1 cup chopped walnuts
  • 1/2 cup chocolate chips
  • Dash of cinnamon

First things first, preheat your oven to 325 degrees.  Prep your pan by greasing and flouring the bottom and sides.  I prefer to use one 9×13″ pan, but you can also use two 9″ round cake pans as well.

In a large mixing bowl, mix together the flour, sugar, and melted butter to form rivels.  What are rivels you might ask? Great question! Rivels are small lumps or balls of dough that form when the butter in the mixture causes some of the flour and sugar to clump together.  As you stir the ingredients to create your rivels, it should begin to look something like this:

IMG_2063

To create more fully formed rivals, hold the bowl firmly by the sides and shake in a back and forth motion like I did here.

IMG_2064

Scoop out 1 cup of the rivals from the top of the bowl and set aside for the topping.  If you find that you need more or larger rivals to fill the cup for topping, simply shake the bowl again and viola!  Now that you have your topping set aside, add in 1/2 cup chocolate chips and 1 cup chopped walnuts and mix until evenly distributed. Set the bowl to the side.

Next we need to create our stand-in for buttermilk. If you happen to have buttermilk in your fridge, that’s fantastic – simply use 2 cups of buttermilk!  Or you can opt to use regular milk like my lovely momma often does, it’ll still taste wonderful.  Since I didn’t have buttermilk at the house on Sunday, I found this trick for faking the tang of buttermilk with a few other ingredients I did have.  To do so, pour 1 can of evaporated milk into a 2-cup liquid measure and add water to fill to the 2-cup mark.  Next add 2 Tbsp. of vinegar and mix well.  Allow the milk mixture to sit for 5 minutes before you introduce any other ingredients.

Add 2 tsp. of baking soda into the buttermilk mixture and mix well. (If you remember science experiments as a kid, yes, your mixture will foam a little if you used the vinegar/evaporated milk blend like I did. Don’t be alarmed!)  Add 2 eggs and 2 tsp. vanilla to the milk and whisk until well mixed.

Pour your buttermilk mixture into the flour mixture and mix. Because of the rivals, your batter should be lumpy, just make sure that the dry ingredients are completely blended in with the milk so there are no dry spots.  Once the batter is ready, pour it into your pan and spread evenly with a spatula.  Sprinkle the cup of rivel topping evenly across the top and generously dust with cinnamon.

IMG_2067

Bake the coffee cake at 325 degrees for 45 minutes, then bump up to 350 degrees for 15 more minutes.  The cake is done when a toothpick inserted into the middle of the cake comes out clean and the top is a golden brown.

IMG_2082

 

Delicious! Hope you enjoy!

Leona's Coffee Cake

  • Servings: 16
  • Time: 1hr 15mins
  • Difficulty: easy
  • Print

Leona's Coffee Cake.tiff
Ingredients:

  •  2 tsp. baking soda
  • 2 cups buttermilk (can replace with milk, or fake the taste of buttermilk with 1 can evaporated milk and 2 Tbsp. vinegar)
  • 2 eggs
  • 2 tsp. pure vanilla extract
  • 4 cups flour
  • 2 cups sugar
  • 2 sticks butter, melted
  • 1 cup chopped walnuts
  • 1/2 cup chocolate chips
  • Dash of cinnamon

Directions:

  1. Preheat oven to 325 degrees. Grease and flour one 9×13″ pan or two 9″ round cake pans.
  2. Melt 2 sticks of butter in a large mixing bowl. Add 4 cups flour and 2 cups sugar to melted butter and mix to form rivels. Set aside 1 cup rivels for topping. Stir 1/2 cup chocolate chips and 1 cup chopped walnuts into flour mixture until evenly distributed.
  3. In small mixing bowl or glass liquid measure, mix 2 cups buttermilk and 2 tsp. baking soda. In place of buttermilk, you can also use 2 cups of regular milk or fake the taste of buttermilk with 1 can evaporated milk and 2 Tbsp. vinegar. For the buttermilk stand-in, pour 1 can evaporated milk into 2-cup liquid measure and fill with water to 2-cup mark, then add 2 Tbsp. vinegar and let stand 5 minutes before adding baking soda. Add 2 eggs and 2 tsp. vanilla to buttermilk mixture and whisk until well mixed.
  4. Pour buttermilk mixture into flour mixture and mix well. The batter should be lumpy because of the rivels, but make sure there are no dry spots in the batter. Spread batter into prepared pan(s) with a spatula. Sprinkle evenly with rivel topping and generously dust with cinnamon.
  5. Bake coffee cake at 325 degrees for 45 minutes, then at 350 degrees for 15 minutes or until golden brown. Cake is done when a toothpick inserted into the center comes out clean. Enjoy!

Featured on:

Inspire Me Wednesday at Seven Thirty Three

Show Me What Ya Got! at Not Just a Housewife

Advertisements
Standard

2 thoughts on “Leona’s Coffee Cake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s