With the holiday weekend here, many folks are taking time off this Memorial Day and having barbecues, gatherings or just enjoying having some down time to rest and unwind. Like many of you, you’ll probably want to sleep late and have a leisurely breakfast over the long holiday weekend. We tend to enjoy breakfast more when we have more free time, with no rushing involved.
I’d like to suggest a “coffeebread” that’s really a coffeecake and would fit in with a relaxing weekend breakfast. “Mrs. Rue’s Coffeebread” is actually a coffeecake filled with spices. This recipe came from a good friend of mine, who got it from her mother, who got it from a neighbor named “Mrs. Rue” many years ago. I’ve been making this coffeecake for many years and I’ve declared it to be the best coffeecake I’ve ever had!
The recipe is very basic and contains ingredients you most likely already have on hand. It’s assembled in an interesting way: the dry ingredients are combined, then the butter and shortening are added to make a crumbly mixture. Part of this mixture is removed and set aside. To the remainder, eggs, buttermilk and baking soda are added to make a batter. Part of the reserved crumb mixture is layered in the bottom of the baking pan, followed by all of the batter. The remaining crumb mixture is scattered over the top and then it’s ready to bake. It fills the kitchen with a spicy aroma and is great warm with, of course, a cup of coffee! I prefer hot tea or hot cocoa, since I’m not a coffee drinker, but no matter what drink you have with it, it’s wonderful!
This recipe will make two 8 inch layer pans or 1 9×13 inch pan. If you would like a smaller cake for a smaller group of people, the measurements will divide easily in half to make one 8 inch cake. The real challenge about this coffeecake is staying out of it, since it’s so very good!
Last year, I shared another coffeecake that uses a cake mix and has a butterscotch topping, appropriately called “Butterscotch Coffeecake”. This is another great breakfast treat. Here’s the link, in case you don’t already have it:
Enjoy the Memorial Day weekend and treat yourself to a relaxed breakfast with this coffeecake:
MRS. RUE’S COFFEE BREAD
- 4 cups all-purpose flour
- 2 cups sugar
- 4 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 1 stick butter, softened
- 1/2 cup vegetable shortening
Blend all of these ingredients to make a crumbly mixture. Measure 1 cup of this mixture and set aside. To the remainder of this mixture, add:
- 2 eggs
- 1 cup buttermilk
- 1/4 teaspoon baking soda
Blend to make a smooth batter. In 2 greased 8-inch cake pans, sprinkle 1/4 cup of the reserved crumb mixture in the bottom of each pan. Divide the batter between the pans and spread evenly. Top with the remaining 1/2 cup of the crumb mixture, sprinkling 1/4 cup on top of each pan. Bake at 350 degrees for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let cool and serve warm. Yield: 2 8-inch layers, about 6 servings each.