Do you have a favorite food that has been in the family since you can remember? Just the thought of it stirs up happy memories? Aunt Lydia’s coffee cake was my mother-in-laws signature dessert. Hazel served it at every backyard barbecue, and get-together, which in her family, happened frequently.
Hazel and her seven siblings were raised in a farmhouse at the top of the hill by Elsie and Ed.
From Top left: Irene, Hazel, Elsie, Ted, twins Walter and Warren, Ernie and Fred.
|Hazel and Jack in front of the house she and her siblings grew up in.|
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.
Importance of Family
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.
Many years later, after Hazel passed away, Aunt Irene (Hazel’s sister) sent me a letter. She knew I would love to have a copy of Hazel’s special Aunt Lydia’s coffee cake recipe and hand wrote it out for me.
Aunt Lydia’s Coffee Cake Recipe
1 tsp. butter flavoring (optional)
1 cup chopped pecans (optional)
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)
In separate bowl, mix brown sugar, cinnamon and chopped nuts. Grease and sprinkle on Bundt pan or a 9 x 13-inch baking pan. Place 1/4 cup pecan mixture on the bottom of pan. Alternate batter with pecan mixture ending with batter.
Drizzle glaze over top of slightly warm cake.
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