Monday, May 2, 2011

Tracy's Coffee Cake


As one of the many perks of my job each year the staff and faculty get to partake in Spring Break just as the girls do!  It is a treat that I look forward to every year.  I don't usually go anywhere, I simply spend time in town working around the house and around town that I don't usually have the time to do.  Since some of my co-workers take trips with their families at this time, a couple of us said we would be happy to come in the office mid-week and check on things, just to make sure there were no fires that needed to be put out.  On Wednesday, as Annie and I headed up to the office, we met up with my friend and co-worker, Tracy, who to my surprise had baked me the most delicious coffee cake!  In just a few short days I had eaten the entire thing!  It was heavenly!
As I raved about how incredible and yummy I thought this was, Tracy simply replied, with humility and kindness, that it was "just a simple buttermilk coffee cake", but to me it was more.  She had taken the time to make this and bring it in for me to enjoy....thoughtfulness is the only word that comes to my mind! 

When I asked Tracy for the recipe she was happy to give it to me and said all the credit for this one comes from her sister-in-law, Lori DeHart, who Tracy says is an "awesome cook/baker".  To me Tracy is one of the most talented bakers I have ever met so this was an enormous compliment!  So thank you to Tracy and Lori for sharing this light and delicious coffee cake with us all!

Buttermilk Coffee Cake
3/4 cup brown sugar
3/4 cup granulated sugar
2 1/2 cups all purpose flour
1 teaspoon salt
3/4 cup canola/veg oil or blend

Mix those ingredients and reserve 3/4 cup.

Add to remaining mixture:
1 egg
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1 cup buttermilk

Batter will be thick and lumpy. Pour into 2 round or 1 13 x 9 cake pan. Add 1 teaspoon cinnamon to the reserve mix (Tracy says this is key) and sprinkle on top. Bake in 325 degree oven, 20-25 minutes depending on pans used.

Freezes well. If frozen, reheat in warm oven 275 degrees for 15 minutes or so.

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