Every Tuesday, for 45+ years, my grandma used to get together with her girlfriends with the excuse of playing card games. She probably would never admit that in reality they just wanted to gossip about their husbands and kids while showing off their cooking skills, as everyone must bring a homemade dish.
My cousins and I had mixed feelings when “Las Viejas” met at Tosca, my grandma’s house, because on one hand we had to endure a dozen of “OMG you have grown so much since I last saw you” or “Look at you, you are your Dad’s clone!”, and the most famous: “you beautiful girl, come here so I can kiss you ’till I drop (and they did!). But on the other hand, that day we had little supervision…and lots of food!
The top floor of the house was entirely ours and no one came up to see what we were doing. In all honesty, we never misbehaved that much, but we did use to steal some of the food, especially around 4 pm, you know, snack attack time. My favorite of all time was the coffee cake, with a spongy punch and a crunchy topping that was worth stopping any of our games to run down and sneak into the kitchen to “steal” some bites without “anyone noticing”.
Every time I prepare it I go down through memory lane and relive those happy days. I remember those Tuesdays as if they were today. This is how I prepare it:
Let’s start with the topping:
- Combine the nuts, flour, sugar, cinnamon and salt in a bowl and stir to blend until you get some sandy clumps.
- When mixed well enough, sprinkle in a baking sheet with parchment paper and refrigerate
Now, for the cake:
- First thing you have to do is preheat the oven to 350F
- Grease with butter a 13- by 9-inch baking pan and set aside for now
- You’ll need a mixing bowl with a whisk attachment to cream together the butter and sugar until it reaches a smooth yellow texture. It usually takes around 5-10 minutes. If you don’t have that fancy Kitchen Aid mixer, don’t worry, just use an electric hand mixer.
- Once you get the desired texture, start adding the eggs one by one until they integrate well with the cream.
- At this point, you’ll need two separate bowls, one to sift the flour, baking powder, salt, and baking soda all together and another one to whisk the buttermilk and yogurt until it becomes smooth
- Now back to the original mixing bowl. Turn the mixer on low and start adding the remaining ingredients by alternating the flour mixture with the sour cream mixture. Make sure the batter is thoroughly integrated, if necessary scrape the bowl with a spatula to mix well enough.
- Once we have this part dominated, lets transfer the batter to the previously greased baking pan and spread evenly.
- Add the topping by sprinkling all over the batter up until you cover the top completely.
- Center inside the oven and bake for around 40-50 minutes or until you see that a toothpick comes out clean after inserting it in the center of the cake.
Allow it to cool before serving, and when you do, add some vanilla ice cream on top or accompany with a good cup of coffee or tea, or not! Just enjoy jejeje