Twelve of my married years were as a Navy wife. As some of you know, that role carries a fairly heavy responsibility, especially if your husband is an officer, as mine was. You had to be able to whip up a quick snack if company stopped by unexpectedly. I could mix it up and have it ready to serve before they left. Sometimes I just needed an extra something to go with our breakfast coffee or afternoon tea, and occasionally I was required to bring something for a potluck.
I’m not sure who gave me the recipe for this quick coffee cake originally, but I’ve used it for fifty years or more. It seems to be one of those “hot from the oven” things that is appropriate any time of day or night.
Quick Coffee Cake
Mix 2 ½ cups unbleached flour, ¾ cup granulated sugar, 1 cup brown sugar, 1 teaspoon salt, 1 cup canola oil. Mix well and set aside one cup of it for the topping.
To the remainder, add 1 teaspoon baking soda, 1 egg, 1 cup buttermilk (or 1 cup sweet milk into which you add 1 tablespoon vinegar to curdle it), and add a teaspoon each of nutmeg and cinnamon. Mix this and pour into an ungreased pan. Put on the cup of topping you saved back, spreading all around, adding ½ cup nuts.
Bake for 40 minutes, or until done, at 350 degree. Serve hot with coffee. Makes an oblong glass sheet pan full for 8-12 servings.
Lucy’s Note: Whenever I end up with a little bit of leftover milk that is almost sour, I freeze it and keep it handy to use for recipes that call for either buttermilk or sour milk. Because I live in a fairly isolated area, I can’t always run to a grocery store. Writing this made me hungry. Maybe I’ll make a batch to have handy for my company this week.
A hui hou!