This delicious coffee cake has hidden layers of cinnamon and pecans- and a yummy cream cheese frosting!
My mom used to make this delicious coffee cake whenever my grandparents (her mom and dad) would come to visit. I have great memories of sitting around the table having this with all of them and listening to all the “grown-up” talk. They were from Wisconsin, so a visit always meant a couple of days with us in Michigan. I’d get up early and take a long walk with grandpa and our overweight basset hound Max before breakfast, and return to a kitchen table full of family, laughter, and this coffee cake.
My grandparents lived very active and adventurous lives until they left us for heaven several years ago.
Mom, as those of you who keep up with this blog know, left us for heaven about a year and a half ago.
A friend sent me an article last week about 8 ways to celebrate Mother’s Day if your mom is in heaven. They were great ideas, and the very 1st one was, “Make her favorite recipe”. I think her favorite recipe was my grandma’s recipe for German Sauerbraten, but since desserts are my specialty, I decided on this coffeecake as my “remembering mom” recipe.
As my kitchen filled up with the smell of this baking, it made me smile. And remember.
Here’s how to make it: (printable recipe)
- 1 stick of butter, softened
- 1 cup of sugar
- 3 eggs
- 2 cups of flour
- 1 teaspoon of baking soda
- 1/8 teaspoon of salt
- 1 cup of sour cream
- 1 teaspoon of vanilla
- 1 cup of finely chopped pecans
- 1 1/2 cups of brown sugar
- 4 tablespoons of butter, melted
- 4 tablespoons of flour
- 2 teaspoons of cinnamon
- 4 oz. (half a package) of cream cheese
- 4 tablespoons of butter, softened
- 1/2 teaspoon of vanilla
- Dash of salt
- 2 cups of powdered sugar
- 1/2 cup of white chocolate chips, melted
- Preheat oven to 350 degrees and grease/flour a bundt cake pan.
- Cream butter and sugar together.
- Add eggs and beat well.
- Add flour, soda and salt. Mix well.
- Add sour cream and vanilla and mix well. Set aside.
- Combine all ingredients until completely coated in melted butter.
- Assemble cake: pour about 1/2 of batter into prepared bundt cake pan, sprinkle more than 1/2 of filling on batter, pour remaining batter over filling and then sprinkle remaining filling over the top.
- Bake at 350 degrees for one hour. Cool and tip out of pan onto serving plate.
- Combine all ingredients except chocolate in a large mixing bowl and beat on high until smooth and fluffy.
- Add melted chocolate and beat until smooth.
- Spread over the top of the cooled coffee cake.
My thoughts: Warm this up for a few seconds in the microwave before serving and YUM!!! You can keep this cake in an airtight container in the fridge and serve it for several days. I hope your family enjoys this recipe as much as ours did over the years!! ~r
Whether you are celebrating your mom in person, or thanking God for wonderful memories of her today, Happy Mother’s Day to you and to your family!
This one’s for you mom!
Other recipes from my mom: (click on photo to see recipe)
No, seriously…you have to try that 1st one…best. cake. ever. 🙂