WTNH– Lori Greene, owner of Elizabeth Richard Gifts, shares a vintage recipe perfect for the upcoming Mother’s Day holiday.
Her recipe was taken from her grandmother’s collection of recipes. They prove that some of the best recipes call for the fewest ingredients and the least amount of fuss.
“For years, my grandfather worked the 3am to 3pm shift at Scovil’s in Waterbury. He would come home, exhausted, ready to get some rest before dinner. Grandma would always try to make sure that she had something homemade for him when he came home from his shift, knowing that he would enjoy a taste of home after his long day on the factory floor. He loved coffee, and he loved cake, so this was a no-brainer!” said Greene.
Pricilla’s Perfect Coffee Cake Recipe:
2 sticks butter, softened
2 cups sugar
4 cups flour
1 tbsp baking powder
1 tbsp baking soda
Pinch of salt
2 ¼ cups sour cream
2 tsp vanilla
For the topping:
½ cup sugar
1 tbsp cinnamon
½ cup chopped nuts (walnuts or pecans)
Preheat oven to 375, with rack towards the lower center. Grease an angel food cake pan. Mix the dry ingredients in a bowl and set aside. Mix the topping ingredients together and set aside.
Cream together the butter and the sugar. Add the eggs, one at a time, beating thoroughly after each egg. Add the flour mixture alternately with the sour cream. Pour half the batter into the pan. Sprinkle with ½ of the topping mixture. Bake for one hour. Add the remaining batter, and top with the remaining topping mixture. Bake for one hour. Cool in the pan for 20-30 minutes before removing the pan. Serve with a dollop of fresh whipped cream and your favorite hot beverage.
For a traditional bundt pan:
Prepare as stated above, but prior to pouring batter into the pan, sprinkle ½ of the topping mixture into the pan. Top with ½ of the batter, ½ of the topping mixture and finish with the rest of the batter. Please note: Depending on the size and depth of your bundt pan, you may have batter left over. Don’t overfill your bundt pan, or you will have a mess in your oven. Consider making a small load or muffins with any leftover batter.
“The smell of this cake baking in my oven brings me back to my young days, watching my grandmother dote lovingly on her husband. The two of them set so many great examples for me, and I would not be the person that I am without them. I hope that you enjoy making this as much as I did!” said Greene.
Elizabeth Richard Gifts is hosting a Mother’s Day Brunch on Saturday, May 3rd. They will be having some great giveaways and raffles, complimentary mini-manicures, food and beverages, and of course, they will be on hand to help you to pick out great gifts for anyone on your list this spring. Open from 10 to 4, they would love to see you in the shop!