Editor’s notice: The Day by day Reporter is showcasing area recipes and the tales at the rear of them. Here, McCordsville resident Lorraine Ewing shares a buttermilk espresso cake recipe. Ewing, a retired spouse and children and client sciences teacher for 33 decades, is active in Hancock County 4-H as a member, chief and apparel superintendent.
“My mom, Shirley Callahan, produced this recipe all her lifetime,” Ewing writes. “I do not know where the recipe arrived from it was on a recipe card in her handwriting, in her recipe box, for as lengthy as I remember. In my childhood, she would make it for our loved ones of 7 each Xmas and New Decades Day. As I grew up, she would make it to share with people going into the community, presents to neighbors, take to get-togethers, pitch in dinners, and so on. The substances were being staple components that she would usually retain in provide.
I appreciate producing this recipe for my spouse and children and mates. I have added walnuts or pecans to the topping. I have included blueberries or sliced peaches to the batter. It freezes perfectly.
I also applied this recipe in teaching for 25 years as a way for students to observe basic measuring expertise, finding out to make substitutions, pursuing directions, plus have a tasty meals to sample!”
3 cups flour
½ tsp salt
1 cup sugar
1 cup brown sugar
2 sticks butter
2 eggs, slightly beaten
1 cup buttermilk
1 tsp baking soda
Sift flour and salt together into a large bowl. Increase sugar and brown sugar into the exact bowl. Insert butter and minimize butter into dry elements with a pastry blender or two knives right up until the butter is the size of peas. Clear away one particular cup of these crumbs and combine two teaspoons of cinnamon to generate a topping for the coffee cakes. Set aside. Stir baking soda into buttermilk and let stand for five minutes. Pour buttermilk combination into the dry crumb mixture in the large bowl. Stir jointly just until eventually dry ingredients are blended. Grease and flour two 9-inch spherical baking pans. Pour coffee cake mixture evenly into the two pans. Sprinkle dry topping combination above the top of the batter in every pan. Bake in a 350-diploma oven for 30 minutes or right up until toothpick will come out thoroughly clean.
The Homemade Hometown Favorites cookbook is offered for $10 proceeds profit nearby organizations. For facts, connect with Margie Clark at (317) 498-1549.
At a look
The Hancock County Extension Homemakers have these events on the horizon:
-“Beating the Winter Blues” will be highlighted in a presentation at 6 p.m. Thursday, Feb. 17 at Purdue Extension Business office, 802 Apple St. Cost is $3. To register, contact Debbie Elsbury at 317-697-0346 or e-mail [email protected]
-Nearby homemakers will display how to make biscuits, bread, noodles and pie crust in a Heritage Cooking Course at 6:30 p.m. Wednesday, March 9. The centennial challenge by Hancock County Extension Homemakers Association will cost $3 for each individual and will be held at the Sarah Burke Show Corridor at the Hancock County Fairgrounds, 620 Apple St., Greenfield. To sign up, e-mail Debbie Elsbury, 317-697-03456, or [email protected]