I do apologize for my quiet recently. It all stems from some exciting news, which is that after years of bubble sitting, Ken and I finally bit the bullet and bought a house. I say “bought” but we don’t own it yet. Please keep your fingers crossed. It’s not a fun process.
Of course, this probably more exciting for us than it is for you, other than an increased variety in backgrounds to food photography you see on The Domestic Front, and a period of quiet while I’ve been stressing, packing, organizing, purging, drinking very large glasses of wine and lukewarm margaritas (it was an EMERGENCY), packing, stressing, packing some more, and not cooking. Seriously, we’ve been living on hamburgers (frozen, courtesy of the George Forman Grill) and toast. A lot of toast. Good thing I really like toast. I’ve also been a bit, um, distracted, with my new project. So not enough posting. I’m sorry. Maybe I’ll come back and teach you how to make a lukewarm margarita in an emergency (hint: it involves not measuring the tequila).
Of course, this means I found myself, a couple of Sundays ago, due for book club and having NOTHING to bring. (I said I’ve been busy, but book club is sacred. I need my girl time. And there needs to be carbs). So I whipped up this very basic coffee cake based on things I had in my house and one cookbook that had escaped the boxes (I keep finding cookbooks in the oddest places all over my house). Now you know my staples. (I know buttermilk seems like a weird staple, but buttermilk biscuits and dressing can save almost any meal). And this is delicious — gooey, decadent, with a sweet icing and the crunch of pecans reminiscent of a sticky bun — not at all the plain coffee cake I envisioned. And it comes together in a flash, too. Don’t try to unmold it — you’ll just lose all that gooey, sticky icing. Just scoop it out with a spoon. If you’re under just a tiny bit of stress and you need a good hit of carbs and sugar, this has DEFINITELY got you covered.
- ¾ cups butter
- 1½ cups granulated sugar
- 2 Tbs molasses
- 1¼ cups buttermilk
- 1 Tb vanilla
- 1 egg, beaten
- 1½ cups flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp salt
- For frosting:
- ¼ cup butter
- ¾ cup sugar
- 2 tsp cornstarch
- ¼ cup buttermilk,
- ⅔ c. pecan halves, toasted then chopped
- Preheat oven to 350 degrees. Grease and flour a 10X13 baking dish.
- Combine the butter, sugar and molasses in a bowl. Beat until fluffy.
- Add the eggs, vanilla and buttermilk and beat until combined.
- Add the flours, baking soda and salt and mix until just combined.
- Pour the cake batter into the prepared pan and bake at 350 for 45 minutes to an hour, or until a cake tester inserted in the center comes out clean.
- While the cake is cooling, melt the ¼ c. butter in a small saucepan, and cook until a deep nutty brown color.
- Add sugar, cornstarch and buttermilk, and cook over high heat, 2-3 minutes. Let cool to warm.
- Pour the icing over the cake, and sprinkle with pecans.
I always miss book club, but this post is making me miss it particularly much.
Sending kegs of wine and warm margaritis your way to help you get through this very stressful process. I’d rather have a baby than move. I can’t even tell you how much wine it took me to get through the last move two years ago. You’ll be fine… with wine….LOL
The coffee cake looks fantastic and I commend you for taking the time to tell us about it when you’re so busy with the rest of your life.
Hi Kate. I *love* coffee cake and this looks beyond scrumptious. I can’t wait to try it. Best of luck with the house. I hope you’ll be popping bubbly (and cooking in it) soon.
Moving, getting married and having someone pass away are three of the most stressful things in life, so wine and margaritas (even warm ones) are totally understandable.
Good luck and I am sure it will be worth it once you are settled in. BTW, the coffee cake looks really yummy.
This is one of those cakes that looks pretty tasty, but after reading the recipe, it sounds positively delicious! I can’t wait to try this! 😀
Can’t wait to see the recipes you whip up in your new kitchen!
Book Club is sacred…amen sister…
Congrats Kate! That is HUGE news! How wonderful for you guys. I do not envy you the packing – one of my least favorite things in the world. I never cook much before or immediately after a move. It takes me a good amount of time to get used to a new kitchen.
This looks amazing. We really like our pecans! And it’s awesome that you used whole wheat flour.
Wow, great look’ coffee cake!
Best of luck with escrow, lenders, agents, and THE MOVE. Look forward to updates. 🙂 [K]
I’ve been on a coffee cake binge of late and this is looking like it’ll find its way into Sunday brunch. Congrats on the new digs – hopefully you’ll have space for a vegetable garden.
I would not dare to unmold this beauty. Wouldn’t want to miss any of that sticky, gooey sauce. Congrats on the house!! xo
Looks amazing! I am trying to lose weight, but baking with kids is such a treat!