Baker’s Corner: Mom’s Coffee Cake

By Sydney Baker
Staff Reporter

This recipe holds a special place in my heart. I remember the first time I was introduced to its wondrous scent. I was waking up the day after Christmas, and, as a child, I didn’t think Christmas vacation could get any better after receiving so many gifts. I was wrong.

Don’t let the name “Coffee Cake” fool you, there is no coffee taste to it. It is a mix of snickerdoodle and sunshine. It is a tradition that has been passed down through generations of my mother’s family, and now I am passing it onto you. I hope you find as much comfort in it as I have.

Please note: If you present these at one function, you will be forced into bringing it to all the rest of related functions.

Mom’s Coffee Cake (Sydney Baker/Panther Press)


2 ¼ cup flour
¾ cup oil
1 cup brown sugar
1 cup buttermilk
¾ cup sugar
1 egg
1 teaspoon cinnamon
1 teaspoon baking soda
1/8 teaspoon nutmeg
½ teaspoon salt



  1. Preheat oven to 350 degrees. Grease pans thoroughly (one 9 inches by 13 inches or two round pans)
  2. Sift first column of ingredients (Very Important!)
  3. Add oil to sifted mixture
  4. Take out three quarters of a cup of mixture to save for topping
  5. To the rest of the mixture: add buttermilk, egg and baking soda
  6. Mix well and pour into pans
  7. Sprinkle with saved topping
  8. Bake for 30-35 minutes
  9. Take out and savor!

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