By Kathleen Guthrie Woods 

I’m reading a story in the current edition of the Penzeys catalogue (learn more about the company and their spices here) about passing family heritage and traditions to new generations through cooking and baking together. Ethnic flavors, techniques, recipes, and stories get shared from grandmother to mother to daughter, and I’m again reminded of how much I miss being part of this cycle of love as I—as in holiday seasons past—am the lone cook at the counter.

Friends have suggested that I can mentor a niece or nephew, but robbing my sister or sisters-in-law of that privilege is unimaginable to me. So I cook for myself and my husband, I bake for parties and gifts, and I share recipes with friends. I try to not dwell on what I’m missing out on as I mimic my mother’s safe technique for chopping nuts and hear my grandmother’s voice in my heart as I carefully fold those nuts into hot fudge.

Although I don’t have a daughter to share with, I have you! So I am breaking tradition (but not breaking any family laws) and sharing with you the one recipe that says “Christmas” to me. As far back as I can remember, Gram’s Coffee Cake has been served on Christmas morning, alongside an egg-and-sausage casserole (a once-a-year “treat” for the arteries) and half-domes of grapefruit.

I don’t know the origins, I don’t own the copyright (and family members have published it in fund-raising cookbooks in the past), but I do know that Gram made adjustments over the years. If you share it with your family and friends, I ask that you give credit to my grandmother by retaining the title.

 

Gram Guthrie’s Coffee Cake

• ½ cup shortening (plus extra for greasing the baking pan)
• 1 tsp. vanilla (speaking of Penzey’s, they have an amazing selection of vanillas)
• ¾ cup sugar
• 3 eggs
• 2 cups sifted flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 cup sour cream

Filling:

• 9 Tbsp. butter, softened
• 1 ½ cups brown sugar, packed
• 1 Tbsp. cinnamon
• 1 ½ cups chopped walnuts

 

1. Preheat oven to 350 degrees F.
2. Cream shortening, sugar, and vanilla thoroughly. Add eggs, one at a time, beating well after each addition. Sift together the flour, baking powder, and baking soda. Add some of the flour mixture to the creamed mixture alternately with sour cream, blending after each addition.
3. Prepare the filling in a separate bowl. Cream softened butter, brown sugar, and cinnamon well. Stir in nuts. Set aside.
4. Grease a 10-inch tube pan and line bottom with waxed paper. Turn half of batter into the pan. Dot the batter with half of the filling. Cover with the remaining batter and then dot with remaining filling.
5. Bake at 350 degrees F for 50 minutes. Allow to cool for 10 minutes before removing from the pan.

Serve warm or at room temp. The cake can be prepared beforehand and reheated for serving.

I’d love to hear about the one family recipe that says “holidays” to you. And if you’d like, share the actual recipe with all of us in the comments.

Happy baking…and happy holidays!

Christmas morning doesn’t have to be Christmas mourning! Life Without Baby Holiday Companion offers inspiration and encouragement for getting through the season. Available here on our site and on Amazon—now just $4.95.