Recipes

The Mailbox: Soup from Emma’s sought; Cafe Beaujolais coffee cake

A streusel-topped coffee cake is delightful for breakfast.
A streusel-topped coffee cake is delightful for breakfast. AP

Seeking a soup recipe

I would like to have the recipe for the soup served at the now-closed Emma’s Taco House in West Sacramento. Thank you.

Marcia Billingsly, Sacramento

How to contact the mailbox

If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email twatson@sacbee.com or fax (916)  321-1109. Please include your full name, your city and phone number.

Buttermilk-

cinnamon coffeecake

Prep time: 15 minutes

Cook time: 40 to 45 minutes

Serves 8 to 12

Rich Vernier of Galt was looking for a buttermilk coffeecake recipe that was in the Bee several years ago. The recipe was from a chef in Mendocino.

We heard from several readers with this recipe including Cynthia Shuetz of Grass Valley and Gretchen Justus of Yuba City, who shared that this is a family favorite.

This recipe comes from "Morning Food" (Ten Speed Press, $19.95, 202 pages) by Margaret Fox and John B. Bear. This was Fox's signature breakfast food at Mendocino's Cafe Beaujolais.

2 1/4 cups white flour

1/2 teaspoon salt

2 teaspoons cinnamon, divided

1/4 teaspoon powdered ginger

1 cup firmly packed brown sugar

3/4 cup white sugar

3/4 cup canola oil

1 cup chopped walnuts or pecans

1 teaspoon baking soda

1 teaspoon baking powder

1 large egg, beaten

1 cup buttermilk

In a large bowl, mix together the flour, salt, 1 teaspoon of the cinnamon, ginger, both sugars and canola oil. Remove 3/4 cup of this mixture and to it add the nuts and the remaining teaspoon of cinnamon. Mix well and set aside to use as a topping.

To the remaining batter, add the baking soda, baking powder, egg and buttermilk. Mix to combine all ingredients. Small lumps in the batter are OK.

Pour batter into a well-greased 9-by-13-by-2-inch pan. Sprinkle topping mixture evenly over surface. Bake at 350 degrees for 40-45 minutes. Check at 30 minutes for doneness.

Per serving, using walnuts based on 12 servings: 403 cal.; 6 g pro.; 51 g carb.; 20 g fat (2 sat., 10 monounsat., 8 polyunsat.); 19 mg chol.; 277 mg sod.; 1 g fiber; 31 g sugar; 44 percent calories from fat.

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