Coffee Cake

One of the biggest reasons I love cooking and food in general is because of the associations I make with it. To a fault, I remember food. From eating Italian with my dad in Ireland, to lentils in Ecuador that remind me of my mom, to Robin's chocolate chip cookies, I place food with memories. And I love food with a story.

For all of these reasons, my mom's coffee cake is destined to always be a favorite. It is from the St. Peter's church cookbook, courtesy of my grandma Myrtle. I have eaten this many times, but this was my first time making it. And it is one of my favorite things I've made recently. So simple, so not good for you, and so delicious.

Cast of characters:
-2/3 cup butter
-1 cup white sugar
-1/2 cup brown sugar
-2 eggs
-2 cups flour
-1 tsp. baking powder
-1 tsp baking soda
-1 tsp cinnamon
-1/2 tsp salt
-1 cup buttermilk
-1/2 cup dates (or chopped raisins, if you're like me and lack dates in your cupboard)
Topping:
-2/3 cup brown sugar
-1/2 tsp cinnamon
-1/4 tsp nutmeg
-1/2 cup nuts, chopped (I used pecans)

1. Cream the butter, brown and white sugars, and eggs.
2. Combine flour, baking soda and powder, and cinnamon.
3. Add alternating flour mixture and buttermilk to the butter mixture. I used sour milk, because the few times we've bought buttermilk a) it's expensive and b) we end up with leftover that goes bad. And the milk/vinegar combo worked just fine.
4. Mix in dates/raisins, pour into greased 9x13 pan.
5. Mix brown sugar, cinnamon, nutmeg, and nuts. Sprinkle on top.
6. Bake at 350 for 35-45 minutes. Note: the best part about this recipe (if you are organized, unlike me) is that you can make it all the night before and refrigerate it overnight. Then just put it straight in the heated oven, and bake 45-50 minutes.


Anyone else have great food memories? Care to share?