Happy St. Patrick’s Day to one and all! Whether you are Irish or not, it’s a great day to celebrate with a tasty treat, special Irish stout, or the traditional Irish meal of corned-beef, cabbage and soda bread. Lately, my e-mail has been inundated with various Irish recipes, lists of favorite Irish beers and whiskeys, and they all seem to be clamoring for my Irish attention. While some of these recipes are very familiar to me, others are piquing my curiosity. Due to the high volume of mouth-watering treats, I think that I’m going to have to collect them all and create an Irish Recipe Journal. I will do my best to share these with you over time, as I enjoy celebrating my Irish heritage on a more continual basis, rather than just annually.
The first recipe that I will share has been in my family for a long time. My favorite Irish lady (Mom) would prepare this treat, and no doubt… she would put a smile on everyone’s face, as they breathed in the Heavenly aroma of her “Luck of the Irish” coffee cake.
Several warnings: (1) it’s SWEET and (2) it’s ADDICTING
Several rules: (1) don’t make just ONE; make another for a FRIEND, (2) don’t limit to ST. PATRICK’S DAY; make for CELEBRATIONS of all kinds, and (3) ENJOY!!
“LUCK OF THE IRISH” COFFEE CAKE
- 1/3 C. brown sugar
- 1/2 C. white sugar
- 1 1/2 tsp. cinnamon
- 1 C. chopped nuts (if desired)
- Mix well and set aside for a later step
- 1/2 C. butter or margarine (I use butter – it’s a treat!)
- 1 C. white sugar
- 2 eggs (separate; you will use both yolks and whites at different times)
- 2 C. flour
- 1 tsp. baking soda
- 1/2 tsp salt
- 1 C. sour cream
- 1 tsp. vanilla
Preheat your oven to 325°. Cream butter – gradually add sugar. Beat two egg yolks and add to butter mixture. Combine flour, baking soda and salt; then add to creamed mixture. You will have a rather dry batter, at this point. Gradually add the sour cream and vanilla. Set this mixture aside.
Now you are ready for those egg whites….beat them until they form stiff peaks – very very fluffy! Gradually fold the fluffy egg whites into the cake mixture.
Find your best square cake pan… I use an 8×8, and now you will want to prepare it by lightly coating the bottom and sides with Crisco or a non-stick cooking spray, such as PAM.
Place half of the cake mixture into your prepared pan; spread out evenly. Sprinkle half of the topping mixture on top, making sure that you cannot see any of the cake mixture peeking through. Now, add the rest of the cake batter. Hint: It helps to use the back of a wet spoon to spread the cake batter on top of the sugar mixture. Now you are ready to add the rest of the topping. Again, making sure that the cake mixture is entirely covered.
Bake for 40 minutes. Note: I usually have to add a few minutes on, so I add a few at a time, for safety measure. Based on the pan that I use, my “Luck“ is ready at about 48 minutes. It will obviously vary based on your oven and pan.
Final step: ENJOY!
“May you always have work for your hands to do,
May your pockets hold always a coin or two,
May the sun shine bright on your windowpane,
May the rainbow be certain to follow each rain.
May the hand of a friend always be near you,
And may God fill your heart with gladness to cheer you.”
~ Irish Blessing~
I wish you ALL a “pause and smile”- filled St. Patrick’s Day!! 🙂