RECIPE IDEA: Garmer’s Coffee Cake. Not too sweet. Just the right mix of spices. Pairs well with a cup of coffee.
Don here. This one is an old family tradition. My first wife’s maternal grandmother was known as “Garmer.” That’s where the name came from and as far as I know, that’s where the recipe originated. Until I posted it here the recipe had been kept in the recipe box on an old card with so much “recipe splatter” on it I could only read it because I knew what was written there.
The tradition in my first wife’s home growing up was to have Garmer’s Coffee Cake baked on Christmas eve and served on Christmas morning. This tradition carried through my first marriage and now my daughter and her family are the keepers of the tradition.
I really like Garmer’s Coffee Cake because it is not overly sweet. I has just the right amount of spice to impart a delightful aroma to the kitchen as it bakes and to satisfy the hunger in the period between the children opening their gifts and sitting down to a substantial Christmas breakfast.
Oh, you can make this anytime. It’s a great treat to take to the office, to share at a church social, or like I do, in the evening with a scoop of vanilla ice cream.
After baking, when it is cool, cut into squares and serve with a steaming cup of coffee, tea or cocoa.
Garmer’s coffee cake freezes well. To freeze: When it is cool, remove the whole cake from the pan. Wrap it in foil. Then wrap in plastic and put into a heavy freezer bag.
To reheat, remove the freezer bag and plastic wrap and place it in a 350 oven for about 20 minutes, if it is frozen, or about half that time if it has thawed.
It also ships well so you can bake one and send it to family and friends—or me!
- 1 package of yeast
- 1/4 cup warm milk
- 1 3/4 cup milk (room temperature)
- 4 cups unbleached white flour
- 1/4 teaspoon salt
- 1 cup natural sugar (turbinado)
- 1 teaspoon freshly ground nutmeg divided into two portions
- 1/2 teaspoon ground cinnamon
- 1 stick butter (room temperature) cut in half
- 1/2 cup powdered sugar
- 1/2 cup slivered almonds
- Warm 1/4 cup milk so it is warm, but not hot (or it will kill the yeast).
- Add the yeast and mix with a wooden spoon; wait until it is bubbly (5 minutes or so). [If it doesn’t bubble a bit, your yeast might be old or your milk might be too hot. Add another package of yeast and see if it bubbles. If not, go buy some new yeast.]
- Add the remaining milk and 1 cup of flour at a time until all 4 cups have been thoroughly incorporated.
- Beat after adding each cup.
- Add the salt.
- Beat well to combine.
- This mixture should be very sticky, not quite like bread, but thicker than brownie mix. (Adjust the liquids and flour until you get this texture.)
- Set mixture aside and let rise until doubled in size.
- Add natural sugar,1/2 teaspoon nutmeg and 1/2 stick of soft butter.
- Beat well. (I do all of this by hand.)
- Use a little of the remaining butter to butter the 7″ x 9″ baking dish.
- Put the mixture in the pan, cut the remaining 1/2 stick of butter into small pieces and dot the top. Sprinkle on the powdered sugar, cinnamon and balance of the nutmeg.
- Let rise again until doubled in bulk.
- Top with almonds if you wish.
- Bake at 350F degrees for about 30 minutes, or until a toothpick inserted comes out clean. [br] [url href=”http://recipeideashop.com/wp-content/uploads/2015/04/RIS_LOGO-22-e1436274250987.jpg”][img src=”http://recipeideashop.com/wp-content/uploads/2015/04/RIS_LOGO-22-e1436274250987.jpg” width=”300″ height=”62″ class=”alignleft size-full” title=”RIS_LOGO-2″][/url]