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Confederate Coffee Cake
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Southern Recipe Restoration Project
The contributor: Beverley Kates, who has lived in east Cobb County since 1973.
The story: Kates, who migrated to Georgia from New York, developed a taste for Southern cooking on family vacations to Gatlinburg, Tenn., in the 1950s. A souvenir cookbook she picked up on one of those trips inspired her to cook Southern at home. She sent us a recipe for a simple coffee cake from that book that remains a family favorite. "The recipe for Confederate Coffee Cake was a family favorite that we made repeatedly, because it was so simple and satisfying," she says.
-- Susan Puckett, for the Journal-Constitution
Hands on time: 10 minutes Total time: 1 hour Serves: 8
Ingredients:
-
FOR THE CAKE:
1/2 cup (1 stick) butter, room temperature
1 cup granulated sugar
3 eggs
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup milk
Pinch grated or ground nutmeg
FOR THE FILLING:
1/2 cup chopped pecans or walnuts
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated or ground nutmeg
2 tablespoons chilled butter
Instructions:
To make the cake: Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. Set aside.
In a mixing bowl, cream together the butter and sugar until light. Beat in the eggs, one at a time, mixing well after each addition. Sift together the flour and baking powder and beat into the butter and egg mixture. Stir in the milk and nutmeg. Pour into the prepared pan.
To prepare the filling: In a small bowl, combine the nuts, sugar, cinnamon and nutmeg. Sprinkle evenly over the top of the cake. Dot the top with 2 tablespoons butter.
Bake until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes. Serve warm or at room temperature.
-- Adapted from "The Southern Cook Book -- 322 Old Dixie Recipes"
In a mixing bowl, cream together the butter and sugar until light. Beat in the eggs, one at a time, mixing well after each addition. Sift together the flour and baking powder and beat into the butter and egg mixture. Stir in the milk and nutmeg. Pour into the prepared pan.
To prepare the filling: In a small bowl, combine the nuts, sugar, cinnamon and nutmeg. Sprinkle evenly over the top of the cake. Dot the top with 2 tablespoons butter.
Bake until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes. Serve warm or at room temperature.
-- Adapted from "The Southern Cook Book -- 322 Old Dixie Recipes"
Notes:
Share your own heirloom recipe
You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o the Food Editor, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.
You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o the Food Editor, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.
Nutrition:
Per serving: 408 calories (percent of calories from fat, 47), 6 grams protein, 99 grams carbohydrates, 1 gram fiber, 22 grams fat (10 grams saturated), 119 milligrams cholesterol, 303 milligrams sodium.
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