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Recently I’ve come across this old recipe that came from my husband’s grandmother. Much like my co-worker, in my grandmother’s kitchen, pies ruled! In my husband’s grandmother’s kitchen, cakes take the cake!
I don’t think there is ever a time where I am invited over to their home where they have not had some sort of cake or sweet bread out on a tray for snacking. We talk, laugh, and spend time together as a family. This brings me such comfort.
Recently, I’ve started planning a long camping trip. We will be in the middle of British Columbia this summer, and so I have been looking for easy and delicious recipes that I could prepare for my family in advance. I came across this recipe a few months ago, handwritten by Grandma Gerry, and thought it would be a perfect addition to my preparation list.
I was pleasantly surprised at how quick it was to whip up this cake, though was very concerned originally when the batter did not completely cover the bottom of the cake pan. That concern quickly vanished when I peered in my oven and saw how much the cake had risen. Within about 35 minutes, I could smell the cinnamon in the topping, and the cake was ready.
The cake will never make it on our camping trip. My husband walked toward the cake once it was fresh out of the oven, “Just a slice?” If I say “yes” to him, surely I cannot deny the children!
I enjoyed a piece of this cake the next evening with a cup of tea and a small scoop of vanilla ice cream. It took me back to Grandma Gerry’s living room, listening to her vast amounts of stories, and adoring her company.
This edition is from my husband's Grandmother. Enjoy this cake with tea or coffee, and perhaps a good book.
1/2 cup brown sugar
1/2 cup chopped walnuts
1 teaspoon cinnamon
3 tablespoons butter
1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup white sugar
2 tablespoons shortening/lard/butter (your preference, I used butter)
1 egg, beaten
1 teaspoon vanilla
2/3 cup milk
Set your oven to 350°F.
Grease an 8x8 pan.
Prepare Topping: In a small bowl, combine brown sugar, walnuts, and cinnamon. Cut in the butter until the topping is in the size of small peas.
Prepare Batter: In a small bowl, combine flour, baking powder and salt. Mix ingredients together, and set aside.
In a medium-sized bowl, cream together the butter and sugar until smooth.
Add the beaten egg and vanilla, and beat the batter until it is light.
Gradually stir in dry ingredients and milk, alternating between the two until both are fully incorporated in your batter.
Spread 1/2 batter in the greased pan and sprinkle 1/2 of the topping on top.
Cover with remaining batter, and sprinkle the remainder of your topping on top of the batter.
Bake for 30-40 minutes, or until a toothpick placed in the center of the cake comes out clean.
When spreading 1/2 the batter in the bottom of your 8x8 greased pan, it almost does not fill the bottom of the pan. Do not worry… you will be adding the remaining batter on top! Once the cake starts cooking in the oven, it rises and will fill the bottom of the pan. Do your best at spreading the batter as it is quite thick.