South American Coffee Cake

I think it’s amazing how recipes evoke memories of a time gone by and of friends and family who are no longer with us.

This recipe is from our friend and former coworker Lindy Combs, who worked with us at Ten Thousand Villages in Ephrata for over 10 years. 

Lindy always told us that her mother Marge made this recipe a lot when she was pregnant. Lindy never knew why nor did we. And Lindy would always explain how you have to be very intentional about crumbling the crumble top very evenly over the top of the cake. Why? We would ask… Because her mom told her to do it that way!

We hope this coffee cake creates memories for you as well… and when you make it, remember our friend Lindy and her mom Marge.

3 cups all purpose flour
1 cup white sugar
1 cup brown sugar
1 teaspoon salt
1 teaspoon Burlap & Barrel nutmeg
1 cup oil (like canola or like oil, not olive oil)

Mix until oil is mixed with flour. Take out 1 cup of this mixture and set aside (this will become the crumb topping).

Into the remaining mixture, add the following:

1 teaspoon baking soda
1 teaspoon baking powder
1 ½ cup buttermilk (you can make your own buttermilk by adding 2 tablespoons vinegar to 1 ½ cup regular milk)
2 eggs

Mix all together (but NOT the crumb topping that you are still keeping to the side). Pour into a greased 9’x13’ pan. Sprinkle crumb topping over the cake (and remember what Lindy and her mom Marge said… sprinkle slowing and make certain it’s sprinkled evenly over the cake). Sprinkle generously with cinnamon. Bake at 325 for 45-50 minutes.

We love this coffee cake for special breakfasts and it makes a delicious dessert too!

Is there a dish or dessert or recipe that everytime your family makes it you have a good memory of either a time past or of a family member? Tell us about it!