Plenty Sweet Life

Grandma's Recipes One By One!

Easy Coffee Cake

Everyone needs a recipe for an Easy Coffee Cake. We all love having friends and family over for a visit, and this easy recipe would be great to pull together last minute, or have already made up in the freezer to pull out and warm up when last-minute guests show up. This one really is ridiculously easy, and it’s ridiculously delicious! It makes a small pan so you don’t have a lot of leftovers. You may or may not be happy about that, but sometimes you just need a little somethin’. You all know how I love these recipe from Grandma’s old church cookbooks, and that’s where I found this one. Grandma (and the rest of the family) had so many recipes for coffee cake: Coffee Cake, Coffee Cake #2, Coffee Cake #3, Overnight Crunch Coffee Cake, Streusel Cake, Sour Cream Coffee Bread – and this is just a partial list! You should check them ALL out, because they’re ALL delicious!

I’m not even kidding when I say this family had/has a thing for coffee. As you can see in this photo from 1960 where both sets of my grandparents were on a trip to Massachusetts to visit my mom and dad. This was after they were married, my dad was stationed out there in the Army, and mom was expecting me!

I love this one so much – look at this! They’ve stopped at a drive-in restaurant to have a “bite to eat” (as Grandma would say), and they’re all having coffee! Look at how cute the cups are! I can’t help but wonder who took the photo! Ha! Maybe it was my mom – this may have been when both sets of parents drove her out to meet my dad when he was stationed out there. I know the coffee wasn’t as strong back then as it is now, because when Grandma and Grandpa came to stay at our house, my husband would make coffee in the morning, and Grandma had to put water in it because it was too strong! That was probably because he enjoyed his coffee pretty strong (he also liked a local brand and ground his own beans). She always loved to give him a hard time about his strong coffee!

Well, when you have coffee – especially in the afternoon – you really should have coffee cake with it. So here we are. We all know Grandma loved to entertain and she loved to bake delicious treats to have when the ladies came over – for coffee – or she had to bring something to church for a special occasion. She would have loved this easy recipe.

Here is the recipe as I made it:

Easy Coffee Cake

Sift together:

1 1/2 cups flour

3 teaspoons baking powder

3 Tablespoons sugar

1/4 teaspoon salt

Mix in:

1 egg, beaten

1/2 cup milk

Melt right in the baking pan:

2 Tablespoons fat (I used butter)

Pour into rest of ingredients.

Mix lightly and pour into 8″ x 8″ pan.

Sprinkle with topping.

Bake at 375 degrees for 20 minutes.

Topping:

Mix together:

3 Tablespoons soft butter

1/2 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

I always love a recipe that uses ingredients that you have in your cupboard.

Nothing special is needed to make this coffee cake, but simple ingredients make the most delicious things.

You might want to make the topping first and have it ready to go. I put the cake in a foil pan so I could put it in the freezer. If you use your good pans for this, they’re tied up in the freezer until you use the cake. That is one thing I have learned the hard way.

Oooh this topping is gonna be good!

I was right – so good. It makes a nice, cinnamon-y, crusty top!

I wanted to show you what the cake looks like, but I seriously put this piece back into the pan to put in the freezer for later use.

Afternoon coffee here we come!

So there it is. So easy to make, so delicious, and so great for last minute visitors to enjoy! We love an easy recipe here on Plenty Sweet Life! Give it a try – you’re going to love this Easy Coffee Cake, too!

 

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Upside Down Cake

This recipe for Upside Down Cake comes from one of Grandma’s sisters. I can’t even say that it’s good – it’s got so much brown sugar on the top, it’s like candy – that’s how good it is! It’s amazingly delicious and it’s stupid easy to make – perfect! Just what we like! I know I’ve shared in past posts about how close Grandma and her family was, and that they had a lot of family gatherings/Sunday night suppers, even after they all married and had their own families, but I’d like to think that this cake was one of those things that was shared at one or more of those gatherings or Sunday night suppers. There is no baking temperature or time on this one – AGAIN – so I had to do a little internet research to find out at least how long to bake it. In doing so, I read that this cake was popular in the 1920’s-1930’s because that’s when canned pineapple started to be more readily available, especially here in frigid Minnesota. That’s about the time that Grandma’s siblings began to marry and start their own families, so I’m going to just go with that story! Let’s make this delicious/candy/simple cake!

Here is the recipe as I made it:

Upside Down Cake

In a 9″ x 13″ pan (the recipe says a fry pan or cake pan, so I used a cake pan), sprinkle:

1 cup brown sugar

1/4 cup butter, melted

Place on top of sugar:

1 20 ounce can pineapple rings

maraschino cherries, in the middle of the rings (I only had enough cherries to cut in half and put in the middle, but if I hadn’t used the cherries left from holiday baking, I would just use the whole cherry)

Set aside.

In a large bowl, beat:

3 eggs

Add:

1 cup sugar

3 Tablespoons pineapple juice (I just used the just – or syrup – from the can)

1 teaspoon vanilla

1 cup flour

2 level teaspoons baking powder

Pour batter on top of pineapple rings (the batter was thick, and there wasn’t a lot of it, so I used a spoon to get it on evenly, then spread it with a small offset spatula).

Bake at 350 degrees for 30-35 minutes (if you use a fry pan or smaller cake pan, you might need to leave it in for a bit longer – keep an eye on it).

Let cool on rack for 10 minutes.

Run a small knife around outside edge of cake.

Flip over onto serving platter and serve either warm or cold with whipped cream.

The recipe says to use a fry pan or cake pan. When getting ready to make this cake, I was looking at several cake recipes, so somewhere along the line I thought it said a 9″ x 13″ pan. Regardless, if you use a smaller pan (maybe a 9″ x 9″ or a cast iron fry pan), it’s a LOT of brown sugar – it was a lot of brown sugar for this larger cake pan. I melted the butter to make it easier to coat the pan before sprinkling on the brown sugar.

Now to make a pretty design with the pineapple and cherries. Technically, the recipe card doesn’t call for cherries, but I’ve always seen cherries inside the pineapple rings on these cakes, so I put them in. Luckily had just enough cherries left from holiday baking – just enough! The can of pineapple only had 10 rings, so I improvised by cutting two of them in half for the corners.

There are just a few ingredients for the cake batter – it just didn’t seem to make a LOT of batter.

I used a spoon to evenly put on the batter, then I smoothed it out with a small offset spatula. There is so little batter, you can see the pineapple rings through it! It barely covered!

After baking, you can still almost see the rings, but the cake looks delicious!

I don’t have a platter big enough to turn out a whole cake this size, so I just used one of my baking sheets. It all came out without sticking except for ONE pineapple ring. I just used a small knife to life it up and flip it over back on top of the cake.

Perfect – I won’t tell if you don’t! šŸ™‚

This cake really is a thing of beauty. Seriously.

It’s almost like a candy with all that brown sugar melted on top! The cake might be a bit thin made in this big of a pan, but the family all agreed that it made for crispy edges and more of a caramel type topping. I have to admit that there was a bit of the brown sugar caramel left on the pan after flipping it upside down – I used a spatula and put that goodness on the corners since they got only half of a pineapple slice.

The recipe card says to serve it with whipped cream, so I had to oblige. I put it on the side so you could see the pretty cake and pineapple design. This is one of my new favorites – don’t tell me, you’ve heard that before! I know I say it all the time, but in this year of finding easy yet delicious recipes to make, this one checks ALL the boxes. It’s just SOOOOOO easy to make and it’s SOOOOOO delicious. Did I say it was delicious? I think I did. Anyway, this is going to be one of your new favorites, too, trust me – you’ve heard that before, too! Bring this Upside Down Cake to your next family gathering – you’ll be SOOOOOO loved!

 

 

 

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Apple Crumble

Today’s recipe for Apple Crumble is a modification of the recipes for Rhubarb Crumble and Blueberry Crumble that I’ve made before for Plenty Sweet Life. After making the Rhubarb Crumble, I tried substituting the blueberries for the original rhubarb, so why not try apple? Well – it worked! It was delicious, and I’m excited for you guys to try it, too! Because I used delicious Minnesota Honeycrisp apples in this, I thought it would be fun to share this brochure about Minnesota apples from 1960. A lot of those apples are still being grown here in Minnesota – and they’re still just as delicious!

As you can see, this brochure was well used. You even get a couple of bonus recipes! Yay!

Ok, ok, I love apples and we all know it. There’s no secret here. So let’s get on with today’s recipe and see just how the apples work in the crumble.

Here is the recipe as I made it:

Apple Crumble

For topping – mix and set aside:

3 Tablespoons butter, melted

2/3 cup flour

1/4 cup sugar

1/4 cup nuts, chopped (I used walnuts – FYI – watch closely for shell – I’ve found 3 pieces of shell in 2 different bags of nuts recently)

Mix in order given:

1/3 cup margarine (I used butter)

2-1/3 cups self-rising cake flour (I never have this in the house, so I used 2-1/3 cup flour, 2-1/2 heaping teaspoons baking powder, 1/2 heaping teaspoon salt – whisked or sifted 5 times to make it light – I ended up having a problem at this point – more on that later)

1 cup sugar

1/4 cup nuts, chopped (I left them out of the batter – my family doesn’t care for nuts in cake)

2 large eggs, lightly beaten

zest of 1 lemon

juice of 1 lemon

1/2 teaspoon cinnamon

Fold in:

2 apples, cored and chopped (I left the skin on)

Spoon into greased 9″ springform pan.

Sprinkle topping over all.

Bake at 350 degrees for 60-65 minutes.

I had all the ingredients for this cake (and topping) in my cupboard – you probably do, too! BTW – the topping is totally the best part.

I used Minnesota Honeycrisp apples. They. Are. So. Good.

Full disclosure – here’s where I had a problem. The batter looked like it wasn’t thick enough – it didn’t look like it did for the Rhubarb Crumble and the Blueberry Crumble. It seemed weird, so I added an extra 1/2 cup of flour, just to be sure – but I couldn’t figure out why it seemed thinner. Into the pan it went, on went the topping, into the oven it went, I go to check the recipe. Aha – there’s the problem. Ugh! I put in 2/3 cup flour (plus the 1/2 cup later) when it should have been 2-2/3 cups! Ugh and ugh! Too late. Oh well – we’ll see what happens. Lesson learned – even after all these years of baking – check the recipe BEFORE you put it in the pan. Duh.

Did I mention that the topping is the best part? I did? Ok.

Here’s what happened in the oven. It’s a bit flatter than usual, and the top is a bit weird looking, but it seemed to come out ok.

This is how to cover the big mistake – sift a bit of powdered sugar on top! No one will ever know! And it’s so pretty!

See? Once it’s cut and served up on the plate, you and all your guests can just enjoy the cake as usual with a nice cup of coffee (or tea), and nobody needs to know there was ever a problem. Even though I told my husband about my leaving out some flour, I left the cake out so he could have a piece for breakfast the next morning. He left me a note that simply said, “Awesome!” Apparently no harm done, and that’s his totally unbiased opinion of exactly how delicious this cake is! Make this Apple Crumble, put in the right amount of ingredients, and let your friends and family enjoy the cake AND delicious (Minnesota) apples at the same time!

 

 

 

 

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Pumpkin Cake #2 with Cinnamon Glaze

I found this recipe for Pumpkin Cake #2 in my mom’s recipe box, and I made up the delicious Cinnamon Glaze to top it off. It was titled Pumpkin Cake, but if you follow Plenty Sweet Life, you know that when we have more than one recipe with the same name, we have to add a number to it. That means that in addition to a previous recipe for Pumpkin Cake, we also now have this Pumpkin Cake #2. As is almost a prerequisite for the recipes I’ve found in both Grandma’s and Mom’s recipe files, this one is so ridiculously easy, it’s just crazy. I had visions of doing something artsy with this cake, like the real leaf stencil I did when I made the Spice Cake, but, in fact, I realized that it’s a lot more like the Bundt Cake recipes I’ve shared before – this one has one less egg and adds the pumpkin. That means the batter was going to go into the Bundt pan, and I’d have to be artsy with sprinkles. Fall sprinkles, to be exact. Easy, delicious, and pretty. Perfect.

Here is the recipe as I made it:

Pumpkin Cake #2

Mix all together:

1 cup pumpkin

1/2 cup salad oil

1 small package vanilla instand pudding

1 spice cake mix

1 teaspoon cinnamon

3 eggs

1/2 cup water

Bake at 350 degrees for 45 minutes.

Cool in pan 15 minutes.

Turn out onto cooling rack.

Cinnamon Glaze:

2 cups powdered sugar

2 Tablespoons milk (a bit more if you need to make the glaze thinner)

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

Don’t forget to butter the Bundt pan well – you’ll be sorry if you don’t!

The batter is nice and thick. I smoothed it out on top, but I don’t think you’d need to do that.

So pretty!

I added cinnamon to the glaze for this delicious cake – and you can’t beat sprinkles on top!

This amazingly delicious glaze might also be delicious on graham crackers for a snack. I might or might not only know this because I had some glaze left over!

There really is nothing easier than a Bundt cake with a nice glaze. Just drizzle on that creamy, cinnamon-y glaze. (Please disregard the deck chair cushions in the background!)

Oh. Em. Gee. Nothing says fall like fall colored sprinkles.

This cake turned out just beautifully. I love how it looks and I love how it tastes. It’s easy to make and it’s easy to take with you if you’re asked to bring a dessert for any gathering in the next 2 months. We’re all obsessed with pumpkin and pumpkin pie flavor this time of year, and this cake doesn’t disappoint! You, your family, your friends, and your guests will all LOVE this delicious Pumpkin Cake #2 – make one and be festive!

 

 

 

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Pineapple Frosted Cake

The name of today’s recipe, Pineapple Frosted Cake, sounds like somehow there is pineapple in the frosting. That’s not entirely true. The pineapple is one of it’s layers, and it’s frosted with Cool Whip. This dessert is layered with ALL KINDS of goodness: cake, cream cheese and pudding, pineapple, and Cool Whip. I can’t even. I don’t have the card on here for this one because it was one I had written down. It was in my mom’s recipe file, but written in my handwriting. I have no idea where it came from or where I had it, but I’m sure glad I wrote it down, and I’m glad mom kept it! Let’s just get on with it – it’s soooooooooooo good!

Here is the recipe as I made it:

Pineapple Frosted Cake

Bake:

1 white cake mix, according to package instrucitons

Cool.

Cream together:

8 ounces cream cheese, softened

2 cups milk

Add:

1 package Jello Instant Vanilla Pudding

Spread on top of cooled cake.

Drain:

1-20 ounce can crushed pineapple

Spread evenly over top of cream cheese mixture.

Top with:

1 small tub of Cool Whip

Sprinkle on:

1/2 cup chopped walnuts (I used sprinkles instead – my family aren’t big fans of nuts)

Refrigerate.

Before you start, bake the white cake and drain the pineapple.

The cream cheese was not totally smooth after mixing it together. It really didn’t matter since there will be other layers of goodness on top of it.

The next layer is the crushed pineapple. I just used my hands to sprinkle it evenly over the top of the cake and cream cheese/pudding layers.

The last layer is Cool Whip and nuts, however, my family isn’t big on nuts, so I used sprinkles instead. How festive! Sprinkles make everything look like it’s time for a party!

It’s ridiculous how delicious this cake is when you know how easy it was to make.

You can see the different layers of goodness here, and I do mean goodness! I think this cake would be delicious with many kinds of fruit: cut-up strawberries, blueberries, mandarin oranges. It’s perfect for our “Nothing But Easy Summer”, too, because this is so easy to make. I mean, this cake is ridiculously easy to make. This would also be great to take anywhere – if you were asked to bring a dessert. You could make the cake ahead of time (or even in the freezer), have the cream cheese/pudding layer mixed, have the pineapple drained, have the Cool Whip thawed, and have the nuts chopped. Just put it all together when you get to your gathering and you’re done! I love that! Yep – you’re all ready with an idea when your hostess asks you to bring a dessert – just bring this Pineapple Frosted Cake and you’re good to go!

 

 

 

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Rhubarb Cake

Today’s recipe for Rhubarb Cake comes from a family friend, and my mom’s had this recipe for many years. I’m calling this one Rhubarb Cake, but I have also made Rhubarb Cake with Orange Sauce. I hope that won’t be confusing. I really don’t know if you can ever have TOO MANY rhubarb recipes. Every one is different, everyone is good, every one is a MUST DO. Rhubarb is only here for a such a short time, and unless you freeze some for using next spring, like I did with the rhubarb for this recipe, you have to be quick and make as many recipes as you can. I usually don’t have enough rhubarb to freeze, but I did last year, as you can see in my post for Freezing Rhubarb. That’s how I was able to make this recipe before my rhubarb was quite ready to pick. I get anxious to make rhubarb recipes BEFORE the rhubarb is ready – every spring! It’s good to know that the frozen rhubarb works in this one – and I didn’t even thaw it. Seriously, I just put it in frozen when I stirred it in. “Nothing But Easy Summer”, baby!

Here is the recipe as I made it:

Rhubarb Cake

For topping:

Mix together and set aside:

1/3 cup sugar

1/3 cup nuts, chopped

1 teaspoon cinnamon

For cake:

Cream:

1/2 cup shortening (I used butter)

Add:

1 1/2 cup white sugar

Mix well.

Add:

1/2 teaspoon salt

Beat in:

1 egg

Add alternately to first mixture, beginning and ending with flour:

1 teaspoon baking soda in 1 cup sour milk (1 cup milk plus 1 Tablespoon vinegar)

2 cups plus 1 Tablespoon flour

Stir in:

3 cups rhubarb, finely cut up

Pour batter into 9″ x 13″ metal pan.

Sprinkle topping over cake batter.

Bake at 350 degrees for 45 minutes (because I used the frozen rhubarb, it took about an extra 10 minutes to bake).

I like to mix up the topping before starting so I’m ready for it in the end.

I used some frozen rhubarb for this, so I didn’t have this finely cut up – it was just the way I cut it up when I froze it.

Sprinkle on the ginormous amount of topping – yes, it all goes on there!

This cake smells so good when it’s baking! It took a little longer to bake since I used the frozen rhubarb, but other than that – no difference.

You must have the obligatory ice cream or whipped cream with a rhubarb dessert. You just have to.

This one totally fits into the “Nothing But Easy Summer” theme. I love cake that’s very easy to make and very easy to eat – this IS that cake. The topping makes frosting unnecessary, too – more easiness. It’s so delicious, you’re going to want to run right out, pick a bunch of that rhubarb, and make this Rhubarb Cake!

 

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Scandinavian Almond Cake

We’re making a Scandinavian Almond Cake today! My mom gave me this cake pan last year for Christmas, and I didn’t know what to do with it. I had never seen this kind of pan before, so I had to do a bit of internet research to see what this cake was all about. I have to say – Grandma would have loved this cake. She loved all things almond – this is what most of her Swedish recipes seemed to be – and she would have loved the almond flavor of this cake. Since I mentioned the Swedish side of the family, I thought I’d share this photo from Grandma’s youngest aunt’s trip to Sweden in 1922 (she’s the one on the far left). I don’t know if you can see it, but there’s an “X” over the middle part of the building in this photo. This was what was left of where my great-great-grandmother was born in Sweden – just that tiny part there in the middle.

I’m sure glad they took pictures way back then! It’s so interesting! We do know the name of the town and area where this photo was taken. Love that family history!

Back to the cake! This is the recipe that was included with the pan, and I’m glad they included it. It’s so delicious and full of almond flavor – and we know how Grandma and all the Scandinavians we know LOVE almond.

Here is the recipe as I made it:

Scandinavian Almond Cake

Beat well:

1 1/4 cup sugar

1 egg

1 1/2 teaspoon almond extract

2/3 cup milk

Add:

1 1/4 cup flour

1/2 teaspoon baking powder

Add:

1 stick butter or margarine, melted (I used butter)

Spray pan generously with non-stick spray with flour or other spray immediately before pouring batter into pan (I didn’t see that it said to do it immediately before pouring batter into pan, so I did it before I started making the batter – it worked out ok. I also didn’t see that it said non-stick spray with flour – I used regular spray and then coated it with flour – that worked out ok, too.).

Bake at 350 degrees for 40-50 minutes, until edges are golden brown and a toothpick inserted in the center comes out clean.

Let it cool totally in the pan.

Turn cake out onto platter.

This is the weird-looking pan. I had never seen this kind of pan before.

I sprayed the pan with non-stick spray and then floured it – even though it says to use non-stick spray with flour in it.

There it is – all done and sitting to cool totally before turning it out.

I sprinkled powdered sugar over the top and then gilded the lily with a few toasted sliced almonds. It’s so pretty!

The cake was a lot easier to make than I thought it would be. Easy and delicious – check!

Oh boy – I think I have a new favorite cake. The almond flavor of this is just mouth-watering. It’s so good and so easy to do, especially at holiday time. Some lingonberries over the top of a slice of this cake might be nice, too. I think whether you are Scandinavian or not, you’re going to want to try thisĀ  amazingly delicious Scandinavian Almond Cake.

 

 

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Gingerbread #2 – a 160 Year Old Recipe

Today we’re trying Gingerbread #2 – a 160 Year Old Recipe. This recipe is in an old book of Grandma’s called Scandinavian Recipes. I can’t find a date on this little cookbook, but I’m sure she got it in the 1940’s.

Maybe it was the 1950’s, but even if it was in 1950, the recipe says it was 100 years old then and that would make it now 160 years old. At least! Let me just say that no matter how old this recipe is – it’s amazing! Not many gingerbread recipes call for 5 different spices – this is spicy and absolutely delicious. I had a tradition with my kids of making Gingerbread to celebrate the first measurable snowfall of the season (seriously, my son tried to talk me into making gingerbread when we only had a dusting a few weeks ago – that’s how much he waits for the first measurable snowfall so I’ll make gingerbread), and now this is another great recipe that will be part of our family traditions. There is nothing like the smell of gingerbread, with all the warm and cozy scents of spices and molasses, wafting throughout the whole house, bringing back memories of snow and tinsel and warm Christmas lights.

Here is the recipe as I made it:

Gingerbread #2 – a 160 Year Old Recipe

Cream:

1/2 cup shortening (I used butter)

1 cup sugar

Add sugar gradually and mix thoroughly.

Add:

1 cup molasses

2 eggs, well beaten

Sift together twice:

3 cups flour

2 teaspoons baking soda

1 teaspoons allspice

2 teaspoons cinnamon

2 teaspoons ginger

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

Add sifted dry ingredients to the fist mixture alternately with:

1 cup buttermilk

Beat hard so butter is thoroughly blended.

There is no pan size on this recipe so I used a 9″ x 9″ square pan.

It didn’t say to grease the pan, but I sprayed it lightly with non-stick spray.

Bake at 350 degrees for 45-55 minutes.

The batter really filled my square pan, but I decided to go with it anyway.

The cake definitely rose up above the pan, but it didn’t overflow. It just didn’t seem like enough batter for a 9″ x 13″ pan.

I wanted to go all “fancy pants” on the cake, so I used one of Grandma’s doilies like a stencil and made a pretty design by sprinkling powdered sugar over the top. Make sure your doily is clean – don’t use one that’s been sitting on your dresser for who knows how long! Doilies are flexible so even though there was a little cave-in in the middle of the cake, it still covered just fine. You could also use a store-bought paper doily for this.

I put the powdered sugar into a strainer and knocked on the side of it to make the powdered sugar sprinkle nice and even. You never know how this is going to turn out. It’s so exciting!

Lift it off carefully so you keep the design intact (make sure to wash the doily when you’re done so next time you want to use it you don’t get powdered sugar all over your nice clean dresser or table). This one turned out so pretty! You will SO impress your friends and family. Even though there was a crack around the side of the cake, once the design was on there, you could hardly see it.

The recipe says that it’s really good warm, and I have to agree. I mean, I’m sure it would be good warm, not that I know anything about that. Sort of.

This gingerbread is delicious. It. Is. So. Good. I’m not even kidding. It’s easy to make. It’s delicious. It’s pretty. It fits all of our criteria for a wonderful recipe. Make this Gingerbread #2 – a 160 Year Old Recipe at some point during the holiday season – or at some point this winter – and start your own family tradition!

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Harvest Loaf Cake

Today’s recipe for Harvest Loaf Cake comes from my mom. I have no idea where she got it from, but I’m glad she got it! I’m putting it under the heading of both bread AND cake. It’s a bit of a show-stopper, and perfect for your thanksgiving dessert table.

Because we’re so close to thanksgiving, and thanksgiving is all about family, I had to share this photo of Grandma’s youngest brother from sometime around the late 1910’s or early 1920’s. He was the youngest in the family, and always had that smile on his face. I love this photo so much! He looks like he’s straight out of the musical “Newsies”! Look at that hat, and that little coat!

If you look close, you can even see the little vest he has on under the coat. Oh – and a tie! Love it! What a cutie! Grandma loved ALL of her family so much –Ā  it was one of my favorite things about her. Absolutely everyone (sisters, brothers, nieces, nephews, grandchildren, great-grandchildren) was special, and loved, and just as important as everyone else. Ok – now that I’m remembering her and how special she was to me, I’m tearing up. Good memories can do that to me.

Ok, ok, on to the loaf/cake! There seems like a lot of steps, but most of it is all the spices in here. It’s a pretty easy recipe (Grandma would have loved it), so you can pull it together fairly quick. We like that, don’t we? Quick and easy recipes? You betcha!!

Cream wet ingredients together:

1/2 cup butter

1 cup sugar

Add:

2 eggs

3/4 cup canned pumpkin

Sift dry ingredients together:

1 3/4 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

Add to wet ingredients.

Fold in:

3/4 cup chocolate chips

3/4 cup walnuts, chopped

I sprayed my loaf pan with a bit of non-stick spray before putting the batter in.

Bake at 350 degrees for 65-75 minutes.

Cool.

Drizzle with glaze.

Glaze:

1/2 cup powdered sugar

1/8 teaspoon nutmeg

1/8 teaspoon cinnamon

1-2 Tablespoons cream (I used milk)

Sprinkle with:

1/4 cup chopped walnuts

Let stand 6 hours before slicing.

It’s a pretty thick batter, but the loaf/cake comes out tender and delicious!

Oh how I love chocolate chips and walnuts in a quick bread!

After baking it comes out of the pan beautifully.

See how pretty it is after adding the glaze and walnuts?!! Since I’ve never made this before, I didn’t know how finely to chop the walnuts to sprinkle on top. While this looks pretty, I’d chop them a bit finer next time.

I think this is a show-stopper. It’s easy to do, it’s delicious, and it looks fabulous! I mean, absolutely fabulous! The recipe is similar to Moist Pumpkin Bread or Pumpkin Raisin Bread, only with chocolate chips. Then you add the tasty glaze and the chopped walnuts, and there you go – show-stopper! Try this Harvest Loaf Cake with your thanksgiving desserts.

 

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Oatmeal Cake

Today’s recipe for Oatmeal Cake comes from my mom, but I have never tried it! I haven’t tasted it and I haven’t made it! I didn’t even know there was such a thing! In fact, I have two other recipes for Oatmeal Cake in my collection, and they’re from 3 different people, and they’re all the same recipe! I guess we can agree that this must be a good one! My husband brought up the fact that the name Oatmeal Cake sounds very boring. This cake is anything BUT boring. It really should have another, more exciting name like Candy Cake or Chewy Candy Bar Cake, but we’re going to stick with our original plan of leaving everything just the way it was when I found it on the recipe card. Just remember when you see the boring name of this cake – the finished product is NOT boring. It’s amazing!

This is the perfect cake for fall!

Here is the recipe as I made it:

Oatmeal Cake

Let stand while mixing rest of cake:

1 cup regular oatmeal

1 1/4 cups boiling water

Cream together:

1 cup white sugar

1 cup brown sugar

1 stick margarine (I used butter)

Add:

2 eggs

Sift together:

1 1/3 cups flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

Add to creamed mixture.

Mix in:

oatmeal mixture

1 Tablespoon vanilla

Pour batter into 9″ x 13″ pan.

Bake at 350 degrees for 30-40 minutes.

Let cool slightly before putting on topping.

Topping:

Melt:

3 Tablespoons butter

Mix in:

1 cup brown sugar

6 Tablespoons milk

1 cup coconut

1 cup nuts, chopped

Spread on top of partially cooled cake.

Put under broiler until it is bubbly (3-5 minutes), but watch closely – it can burn fast.

Letting the oatmeal sit makes it nice and soft when it’s time to add it to the batter.

While the cake is an important part of the whole, and it’s really good cake, we all know that it’s just a vehicle for the frosting (or in this case, topping).

I will say, this frosting (or topping) is absolutely delicious. In fact, this topping is why this recipe should be called Candy Cake instead of Oatmeal Cake. Yes. It’s that good.

After the cake has been under the broiler, the topping has turned to a chewy caramel and the nuts are all roasty-toasty. Like a candy bar. I’m not even kidding.

I just can’t believe I’ve never had this cake before. There just wouldn’t be any reason why I wouldn’t remember this one. It has all my favorite things: caramel, nuts, and cinnamon.

This truly is the perfect cake for fall. That little bit of cinnamon makes it just spicy enough and with the chewy caramel and toasty nuts after broiling – yum! It’s easy to make and with that broiler frosting, it’s FAST!! This is once again, one of my new favorites! Even though it has a boring name and I think we should rename it Candy Cake, this one’s amazingly delicious – you’re going to want to make this Oatmeal Cake.

 

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