Recipe and photos from Caked by Katie:
49. 49 years old. That was how old my mother was when she was first diagnosed with breast cancer. 13. 13 years long. That was how long she battled it for. I wish I could say that my mother and I had a great relationship. The truth is that I spent much of my childhood, teen years, and young adult life resentful and bitter towards her. Now as a grown woman, with 3 little girls of my own, I look back and would do anything to capture those moments, those years, with my mother again.
She smiled, with her beautiful gap tooth smile, during the seemingly endless rounds of chemotherapy and radiation. She laughed through the tears when her hair fell out. She continued to pray, support, and encourage my sisters and I when she was too weak or tired to get out of bed. She lived every single day bravely facing each moment while hoping for a better tomorrow. In her utter sickness, she was the strongest.
The brave and amazing woman she was, I will say (and my sisters will also attest) that she was not the world’s best cook. She redeemed her slightly lacking cooking skills with one heck of a coffee cake. As soon as she received word that company was coming over, she would preheat that white kitchen oven and get to mixing. In the kitchen was where my mother and I would often find peace. Our squabbles and frustrations with each other could be laid to rest as we measured, mixed, and baked. Warm notes of cinnamon and brown sugar would soon fill the kitchen air. The fluffy white coffee cake with the crunchy streusel on top speckled with warm chocolate chips that immediately melted on your tongue. I’ve adapted my mother’s coffee cake recipe to create a flavourful layered cake that always brings back memories of her. Memories of my mom, not the woman with breast cancer, but the woman who courageously lived even when dying.
Cinnamon Streusel Coffee Cake Coffee Cake:
1. Place one leveled layer of coffee cake on a stand, plate, or turntable. Top with approximately ¾ cup of buttercream.
2. Pipe a border of buttercream round the edge and fill with approximately 1/3 cup streusel filling and 1/8 cup of mini chocolate chips. Repeat with remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.
3. Cover the cake with another layer of buttercream and smooth sides.
4. Decorate with Sprinkle Pop sprinkles. This is the fun part and remember to “pink” your cake up for Breast Cancer Awareness. I used Pink Ombre which is a gorgeous collection of pinks that were perfect for this cake!
Comments will be approved before showing up.