Mother’s Day began for me on Friday when my husband thoughtfully brought home some gorgeous orange tulips. I have become partial to orange flowers lately, and tulips are one of my favorites. He figured I might as well enjoy them for the whole weekend, and he figured right.
Then on Saturday I received a floral delivery from my boys on the west coast.
They have been sending me flowers for Mother’s Day for several years. I think they know by now that if I can’t have them with me on Mother’s Day (they were both here last year for a fried chicken , grilled baby back ribs, and blackberry cobbler dinner), then sending me flowers will definitely lift my spirits.
They have even had flowers delivered to Crate and Barrel where I worked part time for a few years. I invariably forgot to request Mother’s Day off early enough and ended up having to work! I can’t tell you how surprised, touched, and proud I was when amidst the flurry of customers and sales staff in walked the delivery guy carrying a huge floral arrangement and asking for me!!!
This year’s arrangement was just perfect! Hydrangeas and roses in a color palette that I love! It’s incredible that these men I’ve raised who have zero interest in flowers have pretty much figured out to a tee what I love!
When I woke up on Mother’s Day I decided to make my Mom’s Sour Cream Coffee Cake. This was one of the cakes she made quite often. It ’s a quick butter cake, moist and delicious with a cinnamon sugar and walnut ribbon running through it.
It seemed so right to me that on Mother’s day I bake one of my mom’s cakes. We had it for breakfast along with smoked salmon, bagels , veggies, fruit , and my husband’s fresh squeezed orange juice.
After breakfast… an afternoon of gardening with my sister (who had come to visit for the weekend), dinner out at a favorite restaurant, and two special calls from the west coast made for a pretty wonderful Mother’s Day.
Mom’s Sour Cream Coffee Cake
Makes one 9 by 13 inch pan
Cream together in an electric mixer:
1 and ½ sticks unsalted butter
1 and ½ cup sugar
3 extra large eggs
Whisk together in a separate bowl the dry ingredients:
3 cups flour ( scooped and leveled carefully in measuring cup)
1 and ½ teaspoon baking powder
1 and ½ teaspoon baking soda
¾ teaspoon salt
In a separate small bowl combine:
1 and ½ cup sour cream
1 teaspoon vanilla
Add the dry ingredients alternately with the sour cream and vanilla to the creamed mixture, stirring with the electric mixer after each addition, beginning and ending with the dry ingredients. Combine just until moistened.
Topping
Mix together :
¾ cup chopped walnuts
½ cup sugar
1 and ½ teaspoon cinnamon
Butter and flour a 13 by 9 inch baking pan. Put half the batter in the pan.
Sprinkle generously with half the sugar-cinnamon mixture.
Add the remaining batter, and spread carefully to cover.
Sprinkle the top with the remaining sugar cinnamon mixture.
Bake at 350 degrees for 30-35 minutes or till the top bounces back when gently touched, and a cake tester comes out clean.
