Thanks to Amie for the inspiration of the spiral notecards. Gretel's Cake reminds me of a cake my Mom used to make also.A nice pound cake and the reminder of perhaps a sour cream finish. Yum yum. What I remember was that Mom at some point adopted using a Bundt pan and you just end up with more crunchy bites per slice. The two of you have inspired me for my next family genealogy call. I am FINALLY GOING TO GET THE FAMiLY to submit recipes from their youth. I think we will start with desserts. Life is short, eat dessert first. Thanks
It's wonderful that you still have a recipe "book" created by your mother, Ruth! Have you transcribed all of her recipes to ensure none are lost to age?
Lovely memories and the recipe is fabulous, although it has a large number of eggs for that time. Most of my old recipes from that era are comparatively low in the egg department. A hangover from the depression when eggs were scarce (a bit like now). This is an observation, not a criticism, the cake sounds delicious and I love the photo of your mum. Happy Mother's Day for yesterday and I'm glad you're safely home.
I actually thought it was a large number of eggs too, but it’s a rather big cake with 3 1/2 cups of flour, so the amount of eggs is probably just right.
It’s interesting that my mother, who grew up poor, lived through the Depression and wartime shortages and rationing in Britain and was frugal in every other way, didn’t stint when it came to baking. Maybe it was her way of rewarding herself (and us!) for all she wasn’t able to enjoy when she was young.
Thanks for your comment and the Mother’s Day wishes, Marg!
That describes my mother too, Marg. Hugs and kisses weren’t her thing, but cooking was her deepest expression of love. I think I inherited that—though I add a few hugs and kisses when I can!🤗
Love this! I’m Harrison, an ex fine dining industry line cook. My stack "The Secret Ingredient" adapts hit restaurant recipes (mostly NYC and L.A.) for easy home cooking.
I can't get enough of that photo of your mom reading, Ruth! I feel like I'm looking at the shelves on my childhood home and all those proudly lined-up Encyclopedia Brittanica volumes
Coffee cakes are among my favorite cakes too, Hoang. They’re simple to make, delicious and perfect with coffee or tea (the name makes sense!). I’ve come across so many variations—with apples, chocolate chips, sliced almonds, etc.—and I’ve liked every one! Happy Baking!🤗
Happy Mother's Day! How nice to read about your mother and her notebook. The cake sounds good. Do you think the sugar could be reduced, and by how much?
My mother made delicious coffee cake too but the flavors were the more usual cinnamon, sugar and walnuts. We loved it!
My mother didn't have many recipes on notes. She used The Settlement Cookbook for baking and didn't follow recipes much for cooking.
Many people (including my son!) ask me if it’s possible to reduce sugar in baked goods. I’m sure you can in this cake, though I haven’t tried it. I have done some reading on the subject and found a good source for figuring out how to reduce sugar in different types of cakes is King Arthur Baking (my go-to for flour too!). Here’s a link to a helpful article: https://www.kingarthurbaking.com/blog/2017/04/26/reduce-sugar-in-cake.
The author says you can reduce the sugar up to 25% in this kind of cake (where you cream butter and sugar), though 10% may be less noticeable. A 25% reduction would be 225 grams or 1 1/8 cups sugar. A 10% reduction would be 270 grams or about 1 1/3 cups. Leave off the sugar topping if you like.
If you try this, please let me know how it turns out, Faye! And thanks so much for the question!
I imagine you’re a good source too, Faye! Have you found you can easily reduce sugar in most baked goods without issues? I have done it in small increments and had varying feedback. In one muffin recipe I cut the sugar in half. My son loved them while another relative complained that the muffins weren’t sweet enough.
Thanks, Jolene! Kind of got a little lazy about posting after our delightful visit in Chicago (perhaps it was all that great pasta and pizza!). More on the trip coming next!
that photo of your Mom reading is precious and it took me back --- my Mom wasn't much of a cook. we had steak, baked potato and salad for dinner pretty much every nite and i think i was the only kid in grade school whose mother picked up baked goods from the bakery on her way to our school events. the kids always told me my mom was "the best baker" ; )* i never told them her secret. but like your mother, she was always reading. we too had the Encyclopedia Britannica set and always newspapers strung all over the kitchen and living room. welcome home ... from what i saw from your husband's photos it looks like a fabulous trip !
Thanks for sharing the memories of your mom, Beth. I love that you never revealed her secret about picking up baked goods instead of making them herself. Our mothers will always be a source of fascination, won’t they?
And yes, we’re finally home again and I slept in my own bed last night! The trip was really something and of course I’ll be writing more about it—with pictures, of course. Stay tuned!
Thanks to Amie for the inspiration of the spiral notecards. Gretel's Cake reminds me of a cake my Mom used to make also.A nice pound cake and the reminder of perhaps a sour cream finish. Yum yum. What I remember was that Mom at some point adopted using a Bundt pan and you just end up with more crunchy bites per slice. The two of you have inspired me for my next family genealogy call. I am FINALLY GOING TO GET THE FAMiLY to submit recipes from their youth. I think we will start with desserts. Life is short, eat dessert first. Thanks
Great addendum to the microstory! I’m grateful to have such a fine publicist.
Thanks for the inspiration, Amie!
It's wonderful that you still have a recipe "book" created by your mother, Ruth! Have you transcribed all of her recipes to ensure none are lost to age?
Unfortunately I haven’t, but that’s a great idea, Clarice. Definitely time I did. This little notebook isn’t improving with age!
Lovely memories and the recipe is fabulous, although it has a large number of eggs for that time. Most of my old recipes from that era are comparatively low in the egg department. A hangover from the depression when eggs were scarce (a bit like now). This is an observation, not a criticism, the cake sounds delicious and I love the photo of your mum. Happy Mother's Day for yesterday and I'm glad you're safely home.
I actually thought it was a large number of eggs too, but it’s a rather big cake with 3 1/2 cups of flour, so the amount of eggs is probably just right.
It’s interesting that my mother, who grew up poor, lived through the Depression and wartime shortages and rationing in Britain and was frugal in every other way, didn’t stint when it came to baking. Maybe it was her way of rewarding herself (and us!) for all she wasn’t able to enjoy when she was young.
Thanks for your comment and the Mother’s Day wishes, Marg!
My mum loved feeding us too. She wasn't overly demonstrative, so I guess her feelings went into making sure we were well fed.
That describes my mother too, Marg. Hugs and kisses weren’t her thing, but cooking was her deepest expression of love. I think I inherited that—though I add a few hugs and kisses when I can!🤗
Love this! I’m Harrison, an ex fine dining industry line cook. My stack "The Secret Ingredient" adapts hit restaurant recipes (mostly NYC and L.A.) for easy home cooking.
check us out:
https://thesecretingredient.substack.com
I will, Harrison! Thanks for your comment.
I can't get enough of that photo of your mom reading, Ruth! I feel like I'm looking at the shelves on my childhood home and all those proudly lined-up Encyclopedia Brittanica volumes
I love that photo too, Lolly! I can’t imagine my mother sitting still long enough for anyone to capture it. Thanks so much for the comment!
I LOVE coffee cake, so I will have to try this recipe asap!!!
Thanks, Hoang! I hope you had a great Mother’s Day! If you make the cake, please let me know! As you love coffee cakes, Jolene Handy shared another of my mother’s recipes, a classic sour cream coffee cake, in her blog a few years back. Here’s the link: https://open.substack.com/pub/timetravelkitchen/p/time-travel-kitchen-18a?r=159j4&utm_medium=ios
I have another coffee cake recipe from a cookbook I really like and now it sounds like I need to make 3 coffee cakes for comparison purposes 😀
Coffee cakes are among my favorite cakes too, Hoang. They’re simple to make, delicious and perfect with coffee or tea (the name makes sense!). I’ve come across so many variations—with apples, chocolate chips, sliced almonds, etc.—and I’ve liked every one! Happy Baking!🤗
A sweet remembrance! We had the same set of encyclopedias. Not surprising, I guess!
I think everyone had those encyclopedias once upon a time, right? I hope you had a wonderful Mother’s Day, Vicki!
Happy Mother's Day! How nice to read about your mother and her notebook. The cake sounds good. Do you think the sugar could be reduced, and by how much?
My mother made delicious coffee cake too but the flavors were the more usual cinnamon, sugar and walnuts. We loved it!
My mother didn't have many recipes on notes. She used The Settlement Cookbook for baking and didn't follow recipes much for cooking.
P.S.: My mother and all my aunts used the Settlement Cookbook too—and I still have a sentimental attachment to it.
So do I!
Many people (including my son!) ask me if it’s possible to reduce sugar in baked goods. I’m sure you can in this cake, though I haven’t tried it. I have done some reading on the subject and found a good source for figuring out how to reduce sugar in different types of cakes is King Arthur Baking (my go-to for flour too!). Here’s a link to a helpful article: https://www.kingarthurbaking.com/blog/2017/04/26/reduce-sugar-in-cake.
The author says you can reduce the sugar up to 25% in this kind of cake (where you cream butter and sugar), though 10% may be less noticeable. A 25% reduction would be 225 grams or 1 1/8 cups sugar. A 10% reduction would be 270 grams or about 1 1/3 cups. Leave off the sugar topping if you like.
If you try this, please let me know how it turns out, Faye! And thanks so much for the question!
Thank you for the tip and the calculations!
Yes, King Arthur Baking has articles on reducing sugar in all sort of baked goods, including muffins and cookies..
They are linked to the article you highlighted.
Good to know they are your source for flour too.
I imagine you’re a good source too, Faye! Have you found you can easily reduce sugar in most baked goods without issues? I have done it in small increments and had varying feedback. In one muffin recipe I cut the sugar in half. My son loved them while another relative complained that the muffins weren’t sweet enough.
Coffee cake, a perfect Sunday morning staple! Nice Mother's Day post, Ruth.
Thanks, Jeanine!🤗 (PS: Sorry I misspelled your name in my first response!)
Happy Mother’s Day, Ruth! Lovely post, love the picture of your Mom reading, can’t wait to hear more about your kicks on Route 66! 💐 ❤️
Thanks, Jolene! Kind of got a little lazy about posting after our delightful visit in Chicago (perhaps it was all that great pasta and pizza!). More on the trip coming next!
Looking forward!
I always enjoy reading your wonderful stories and this is no exception! Happy Mother's Day, Ruth!
Thanks so much, Leslie! I’m glad you enjoy my stories—and thanks so much for the Mother’s Day wishes!
Great article!
Happy Mother's Day, Ruth.
Can't wait to read about all the kicks you got on Route 66!
Thanks so much! Coming next!
that photo of your Mom reading is precious and it took me back --- my Mom wasn't much of a cook. we had steak, baked potato and salad for dinner pretty much every nite and i think i was the only kid in grade school whose mother picked up baked goods from the bakery on her way to our school events. the kids always told me my mom was "the best baker" ; )* i never told them her secret. but like your mother, she was always reading. we too had the Encyclopedia Britannica set and always newspapers strung all over the kitchen and living room. welcome home ... from what i saw from your husband's photos it looks like a fabulous trip !
Thanks for sharing the memories of your mom, Beth. I love that you never revealed her secret about picking up baked goods instead of making them herself. Our mothers will always be a source of fascination, won’t they?
And yes, we’re finally home again and I slept in my own bed last night! The trip was really something and of course I’ll be writing more about it—with pictures, of course. Stay tuned!
Happy Mother's Day. Come home so you can start baking again. LOL
Taking a breather—but back at it soon. Got any requests?