Saturday, was unfailingly an ABC day, in my childhood home.
A -for - After breakfast
No sleeping-in on Saturday.
We all got up at the same time on Saturday for family breakfast around the table.
B- for - Baking
Baking had to be done because we never knew who would come knocking on our door
Sunday afternoon and of course they would stay for faspa.
C- for - Cleaning
Whether the house needed it or not, it was thoroughly cleaned on Saturday
to ensure it would pass company inspection!!
One of my husband's favorite coffee cakes is my Pecan Crumb Cake (adapted from the old Mennonite Treasure Cookbook) that I now make gluten-free.
He loves it served warm with his favorite ice-cream - cherry - and if one scoop is good, three is definitely better !
Pecan Crumb Cake
- 2 1/4 cups Julie's Flour Mix (or your own gf all purpose mix)
- 3 1/2 tsp baking powder
- 1 tsp xanthan gum
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 3/4 cup granulated sugar
- 1/4 cup butter
- 2 eggs
- 1 cup milk
- Mix dry ingredients together, then rub in the butter with your fingers until you have fine crumbs.
- Blend together milk and eggs in mixer bowl.
- Add dry ingredients and beat until batter is perfectly smooth.
- Spread batter in parchment lined 13" x 9" cake pan and cover with crumbs.
- Bake for 45 minutes at 350 degrees.
Crumb Mixture
- 3/4 cup brown sugar
- 1/4 cup flour
- 1 tsp cinnamon
- 1/4 cup butter
- 1/4 cup chopped pecans
- Mix sugar, flour and cinnamon together, then rub in the butter with your fingers.
- Mix in pecans. (you can use other nuts, or leave them out - but the pecans really make this cake special)
- Spread over the cake batter.