This past weekend, we gathered in Madison, New Jersey, to celebrate my Aunt Jayne’s life. While the reason for our gathering was sad, being surrounded by so many people who cared about Jayne was very comforting.

One of the ways that I show my love is with food (and one of the main reasons why I write Riegl Palate). I decided to make a recipe that Jayne had given me back in 1992 and bring it with us to Madison.

Ed and I had been dating for a little over a year. Back then I was living outside of Philadelphia and Ed was living on Long Island. Jayne suggested that we meet halfway and come for a visit at their home in Madison. We had a lovely weekend with Jayne, Uncle Bill and cousins, Katie and Lizzie (Andrew didn’t come around until 1998!). Jayne and Bill had been to Jackson Hole, Wyoming that summer and had enjoyed this coffee cake at their B&B. They brought back the recipe and Jayne made it for us. At my request, she shared the recipe. The postcard in the photo is what she sent me in 1992 – I have had it in my recipe notebook ever since.

I hadn’t made this recipe in years and was reminded of how good it is. The whole wheat flour provides a depth of flavor and the cinnamon and nutmeg add just the right amount of spice. 

On the lid of the container of the coffee cake I taped a color photocopy of Jayne’s postcard. I brought it to my cousin Katie’s very full house after Jayne’s service and immediately found Katie when I arrived. She (and her siblings, Lizzie and Andrew) were so touched. I figured that they would save it for breakfast but instead, Katie and Annie (my sister-in-law) walked all over the house passing out pieces of coffee cake and telling the story. I’m grateful that I could share something that Jayne had given me with my extended family.

Jayne gave us the Spode thyme blue and white jar in the photo in the summer of 1999. It was her way of saying ‘thank you’ for helping during a particularly difficult summer. I have had it in our home ever since and I think of her whenever I look at it. She was the consummate host – always making sure that everyone was included and felt special. There are many things that I will remember her for, but that sense of inclusion stands out to both Ed and me.

When we left Katie’s house on Saturday evening, we were greeted by the most beautiful pink and blue sky – like cotton candy clouds. I know that was Jayne’s expression of her joy at all of us being together (and enjoying her coffee cake).

Jayne's Swedish Coffee Cake

 

Jayne's Swedish Coffee Cake
5.0 from 2 reviews
Print
Recipe type: Bread
Author:
Serves: 16 pieces
Ingredients
  • 1-1/2 cups whole wheat flour (see Notes)
  • 1 cup granulated or cane sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 8 tablespoons (1 stick) unsalted butter, cut into small cubes
  • ½ cup chopped walnuts (see Notes)
  • 1 cup buttermilk (see Notes)
  • 1 teaspoon baking soda
  • ¼ teaspoon Kosher salt
  • 1 egg, beaten
Instructions
  1. Preheat the oven to 350°F. Spray an 8-inch square pan with canola oil.
  2. In a large bowl, stir flour, sugar, cinnamon and nutmeg.
  3. Using a pastry cutter or two forks, cut butter into the flour mixture until the mixture is crumbly and butter pieces are quite small (between the size of a pea and a grain of rice).
  4. In a small bowl, set aside ¼ cup of the butter mixture. Stir in the chopped walnuts.
  5. Add buttermilk, baking soda, and salt to the remaining butter mixture in the large bowl and stir to incorporate. Don’t worry if your mixture is lumpy – that’s the butter.
  6. Stir in beaten egg.
  7. Pour the batter into the prepared pan.
  8. Sprinkle topping all over.
  9. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool the pan on a rack.
  11. Once cooled, cut into 16 pieces.
  12. Store in an airtight container at room temperature for up to two days. Coffee Cake can be frozen for 3 months.
Notes
* I recommend King Arthur 100% Whole Wheat Flour which is non-GMO.
* I purchased chopped walnuts (rather than whole). I measure out ½ cup of walnuts and if they’re not chopped finely enough, then I chop them. Since the walnuts are in the topping, I prefer them to be smaller.
* I recommend using SACO Cultured Buttermilk Blend in place of fresh buttermilk. You’ll find it in the baking section of your grocery store. Follow directions on the container for use. It keeps for a few years refrigerated so you always have buttermilk on hand.
* Recipe can be doubled and baked in a 9” x 13” pan for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
Wordpress Recipe Plugin by EasyRecipe