Neighborly Love

I've spent the last week of my time back in my hometown in Oklahoma. I've discovered I'm more of a big city girl but one of things I miss most about this place are the sunsets. I've never seen a sunset more resplendent than those in my mother's backyard. I like that the air smells fresher and that despite my love for the city, I always feel like I'm coming home when I enter my mother's house.

I got to do a lot of cooking and baking while helping my mom recover from knee surgery and that was fine by me. I made a big pot of chili, chicken pot pie, fajitas, and I even got to bake a cake for my mom's neighbor because that's what people do here, return a favor by baking something. The simple graciousness of baking something for someone else to eat doesn't seem to be as popular as it once was, but I hope this is a tradition that never completely fades away. I'm thankful that my mom is someone who keeps it alive.

Mom wanted me to make a pumpkin-pecan coffee cake from her recipe journal she keeps on hand. Meaning she cuts out recipes and pastes them onto a notebook, so I'm not sure exactly where this recipe originates from. I like this cake because most likely you've already got the ingredients for it on hand and it's great for dessert or with coffee in the morning. I think that's why it's called a coffee cake...
The only thing my mom lacked was pumpkin pie spice, but she had exactly what we needed anyway. If you find yourself lacking pumpkin pie spice in your cupboard just substitute 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves. Your batter will be thick after mixing so spoon it carefully over your oatmeal-pecan topping. Careful not to over bake. This cake is perfect with a dollop of whip cream on top. Your neighbor will love it.

 

Pumpkin-Pecan Coffee Cake
One 9-inch round cake

1 teaspoon butter
1/4 cup regular oats
3 tablespoons brown sugar
3 tablespoons chopped pecans
3 tablespoons butter, softened
1/3 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 cup canned pumpkin
1/2 cup buttermilk

1. Preheat oven to 350 degrees
2. Melt 1 teaspoon butter in bottom of 9-inch round cake pan. Combine oats, 3 tablespoons brown sugar, and pecans. Sprinkle oat mixture over bottom of the pan and set aside.
3. Beat 3 tablespoons butter, granulated sugar, and 1/4 cup brown sugar at medium speed of a mixer until mixture is blended (about 4 minutes). Add the eggs and beat well. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, pumpkin-pie spice, and baking soda. Add the flour mixture to the butter mixture alternately with the pumpkin and buttermilk, beginning and ending with the flour mixture.
4. Spoon batter evenly over oat mixture. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted comes out clean. Cool in pan 5 minutes, and invert cake onto a serving plate. Serve warm or at room temperature with whipped cream.