This cake was my mother-in-laws signature dessert.
Hazel served it at every backyard barbecue, and get-together, which in her family, happened frequently.
From Top left:
Twins Walter and Warren
Ernie and Fred
As the kids grew up and married, those who wanted were given a block of land to build their own home.
Hazel and Jack built their home right along side her sister Irene and sister Elsie and Uncle Wes.
My husband grew up with many of his cousins as next door neighbors.
|Hazel and Jack in front of the house she and her siblings grew up in.|
Many a Sunday afternoon, the tables and chairs would be set up and the gas grill lit as John’s dad, Jack, diligently manned his station to cook the hot-dogs and burgers.
Hazel would be at her Amana Microwave (she was one of the first to own a microwave oven) cooking the bacon for her doctored Campbell Soup beans.
Aunt Elsie and Aunt Irene and other relatives world bring their specialty dishes and all of the aunts, uncles, cousins, neighbors and friends would arrive for visiting.
It was a wonderful way to keep the family close.
During one of those backyard barbecues, I met the cutest 2 year old twin boys while I was expecting my twin daughters. One of those little boys grew up to become my son-in-law.
But that is a really sweet story for another day!
Many years ago, Aunt Irene (Hazel’s sister) knew I would love to have a copy of Hazel’s special cake and hand wrote the recipe for me.
Aunt Lydia’s Coffee Cake
1 box yellow cake mix
1 pkg. instant vanilla pudding mix
3/4 cup water
3/4 cup salad oil
4 eggs at room temperature
1 tsp. vanilla
1 tsp. butter flavoring (optional)
1/2 cup brown sugar
2 tsps. cinnamon
1 cup chopped pecans (optional)
mix 1 cup powdered sugar, 1/4 tsp vanilla and 1/2 tsp butter flavor
and a little cream to desired consistency
In large bowl, place cake mix, pudding mix, water and oil. Stir to blend. (I use a mixer)
Add eggs, one at a time, beating well after each addition. Stir in vanilla and butter flavoring if using.
In separate bowl, mix brown sugar, cinnamon and chopped nuts. Grease and sprinkle on Bundt pan or square pan (I use a 9×13-inch pan). Place 1/4 cup pecan mixture on the bottom of pan. Alternate batter with pecan mixture ending with batter.
Bake 1 hour (check after 45-50 minutes). Remove from oven and invert onto a cake plate immediately.
Drizzle glaze over top of slightly warm cake.
Linking to Michael Lee West’s Foodie Friday @Designs by Gollum