Cocktails Anytime

Happy Mother’s Day!

Patty P’s French Coffee Cake

 

When I was growing up in Connecticut I knew it was Sunday or a holiday when this cake was brought out. My husband and my friend Leslie love this cake today. 

 

  • 2 stick unsalted butter
  • ¾ cup light brown sugar
  • ¾ cup white sugar
  • 5 whole eggs
  • 3 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 package vanilla Jello or Kroger pudding
  • 1 cup sour cream
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup chopped nuts (walnuts or pecans) or 1 cup oatmeal
  • 1 cup brown sugar
  • 2 tsp cinnamon
  •  Pam

 

Preheat oven to 350˚. Cream together butter and sugar until light and fluffy. Add eggs one a time beating well after each addition. In a large bowl whisk together: flour, baking powder, baking soda, salt, vanilla pudding. Add dry mixture alternately with sour cream to the wet mixture. Add vanilla and almond extract.  In a small bowl mix nuts or oatmeal, brown sugar and cinnamon. Grease a tube pan or bundt pan with Pam. Pour half the batter into a pan. Put half of the topping over the batter. Finish with the remaining batter and sprinkle with the rest of the cinnamon mixture. Bake for 50 to 60 minutes (depends if it is a heavy pan or if your oven temperature is about right). Stick a skewer in to test if it is done or push gently with your hand. If it springs back it is done. Let it cool in the pan for an hour or more. Take out and wrap in foil or place on serving piece.

 

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