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- Y'all, I get the sweetest emails
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and letters from y'all ever.
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So I just have to read you this one.
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This was sent to me December the 14th
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And you've just got to listen to this.
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I can remember the day vividly.
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My name is Dee Pantana
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and I've been watching you for over 20 years
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and I live in Stone Mountain, Georgia.
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I can remember the day vividly
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when I spoke with you on the phone.
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My mom happened to be living with us at the time.
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She lived with our family for 13 years
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and she read the paper daily,
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and one day she happened to read an article
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about the bag lady and said I should call you.
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So I called you at your restaurant
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after I read that great article about how you got started.
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You were so gracious and asked if you could call me back
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in about 15 minutes because
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you were finishing up at the restaurant.
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And I really didn't think you would call me, but you did.
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You were so kind and helpful to me
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about getting a business started.
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So I had a little business called DeeDee's Sweeties
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and sold cakes, pies, and cookies
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in a few restaurants, friends and family.
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One of my best sellers was an unusual coffee cake
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baked in an iron skillet.
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I bake it in a nine inch cake pan now.
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My sister gave me the recipe 44 years ago,
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but I changed the flavor from almond to cinnamon/vanilla.
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And it's really delicious if you add pecans and raisins.
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And I'd love to share the recipe with you
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and hope you'll try it and enjoy as much as others have.
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what a sweet, what a sweet note.
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And you know, I've worked really hard over the years,
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but when I get things like this,
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it makes whatever work I did so worthwhile.
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So here is DeeDee's coffee cake, y'all.
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It's one cup of brown sugar, a half a cup of white sugar,
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one and a half sticks of melted butter,
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two eggs from my chicken coop.
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We finally got the chicken coop finished
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with 10 little chickens in it and they're so precious.
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I've got to show you Phyllis Diller.
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That's the only one I've named so...
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- [Eddie] We have to name a few more.
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There's one - I know.
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- [Eddie] that is just striking, all black,
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and I think she should be named Elizabeth Taylor.
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We'll name her Elizabeth.
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Michael wanted to name him poached and scrambled and fried.
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Over my dead body, Michael Groover.
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- [Eddie] We're not gonna let him participate
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So two eggs, one and a half cups of all-purpose flour,
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a teaspoon of cinnamon, a pinch of salt,
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or tad more of the cinnamon she says,
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a half a cup of chopped pecans, optional,
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and a half a cup of raisins, optional.
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I think it's best with the nuts and raisins.
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A cinnamon roll is not a cinnamon roll, DeeDee,
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unless it has raisins and pecans in it,
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as far as I'm concerned.
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So we are gonna add the wet ingredients,
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add wet ingredients into a mixing bowl and mixed by hand.
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Our wet ingredients would be butter.
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What else is wet here?
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all right, this is a half a teaspoon right here.
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So I will do this twice.
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Oh, and a little overflow you made it.
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All right, let's see.
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And look at these beautiful eggs.
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And when they start producing so much
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it's hard to keep up with them.
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So we date them when they come out of the coop.
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so we will know to use the oldest ones first.
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I love, I love the color of that egg, Eddie.
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- And we've got a chicken, excuse my runny nose,
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my sinuses are killing me this morning.
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We've got a chicken out there,
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she's not quite old enough,
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but she's gonna be laying like the blue eggs,
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Let me just get those eggs mixed up real, real good.
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So 44 years ago, this recipe was given to Dee.
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All right, and now, oh, she said mixed by spoon,
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by hand with a spoon or a rubber spatula.
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Okay, add dry ingredients to wet ingredients
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and mix well by by hand.
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All right, so our brown sugar and, Dee, you did white sugar.
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You did not tell me a baking time.
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I mean a baking temperature.
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So I am, I am just assuming that it's like 350.
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So if it's different from that, once you see this video,
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you can send me a email and
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I'll correct the the temperature.
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You know, I wanted to bake this like Dee used to make it
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years ago and a black skillet,
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but I've got a eight inch skillet
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and I've got a 10 inch skillet, don't have a nine inch.
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So I'm gonna do just like she said
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and I'm gonna bake it in my cake pan.
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Okay, now I'm gonna stir in our pecans and our raisins.
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And I think this is it, isn't it, Eddie?
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- [Eddie] You did a cinnamon already?
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- [Paula] You know what? Did I do the cinnamon?
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- [Eddie] I don't think you did.
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- [Paula] I didn't do the cinnamon.
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Alright, so she called for...
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- [Eddie] A teaspoon or more.
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- A teaspoon plus a tad.
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Yeah, I didn't do the cinnamon
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'cause I didn't have a one teaspoon measure up here.
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'Cause you need that cinnamon
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if you're gonna have a cinnamon coffee cake,
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cinnamon raisin coffee cake.
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- [Eddie] Cookie batter.
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- I know, that's exactly what it looks like,
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And DeeDee said, be sure and spray your pan with a
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Yes, it's very much, it's thick.
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It's thick like a, like a cookie batter.
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I'm gonna spread that out in the pan.
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And like I said, Dee didn't tell us what temperature,
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so I'm just guessing at 350,
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that's what most things are baked on.
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And she said bake it,
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bake it for 30 to 35 minutes.
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And she said the center should be softer than the edges.
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Let it cool and sprinkle a generous amount
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of granulated sugar on top.
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I sure will, Dee. I will do just that.
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Okay, Dee, so I'm gonna do, just like you say,
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let it cool for a little while,
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and then sprinkle it generously with white sugar.
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I cook with a high powered commercial oven,
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I baked this for 25 minutes, so.
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Is that generous enough?
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- [Eddie] Oh, it's generous.
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- You think it's generous?
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All right, now I've got some cinnamon sugar.
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So just for color, we'll sprinkle it a little bit with that.
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I think we ought to cut it, don't you, Eddie?
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- [Eddie] I think we need to cut it, yes.
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- I don't know how Dee cuts hers to serve,
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but I'm thinking this way might be good as any, right?
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- And she said it would be softer in the center.
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Dee, this is sinfully good.
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I may have cooked it for another five minutes,
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but it felt so firm, so.
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But I mean, it it is out of this world, y'all.
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Tastes just like a cinnamon roll without all the work.
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Mm-mm. I need a glass of milk now, Eddie.
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Thank you for sharing one of your
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all time favorite recipes with us.
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Everybody's gonna love making this.
