A Visit to Hot Stove Society Radio (and a Coffee Cake with History)

We were honored to be a guest this week on Tom Douglas’s Hot Stove Society Radio Show.

Our visit to Seattle began with a stay at the delightful Hotel Ändra, followed by an unforgettable meal at Lola—a reminder of just how special thoughtful hospitality and great food can be. That spirit carried right into the studio, where it was a joy to talk with Tom and the team about our little corner of the world.

On the show, we had the chance to talk about our valley, the evolution of the Teanaway Country Store, our growing interest in non-alcoholic beverages, and a new venture coming soon at Suncadia Social.

We also arrived with something homemade in hand: our Gluten Free Coffee Cake, which we brought along to share with the audience. It was a hit—and we promised on air that we’d share the recipe.

This coffee cake is especially close to my heart. I developed it years ago based on an old wartime ration recipe from my Great Aunt Elsie. During World War II, both my grandfather and his brother (Aunt Elsie's husband) served in the Navy in the Pacific, and like so many families, my great aunt learned to bake with ingenuity and flexibility. That spirit lives on in this recipe.

The cake was a staple at the Sweet Shop in Gearhart and has since become a favorite at the Teanaway Country Store. It reflects the same philosophy we talked about on the radio: using  alternative ingredients and approachable techniques without sacrificing flavor.

Instead of buttermilk, this recipe uses milk soured with a splash of vinegar. Oil stands in for butter—making it easier, more accessible, and surprisingly light. I often use a lighter olive oil, but canola works beautifully as well.

As promised, here’s the recipe. And if you want to catch the show, it’s on YouTube or will be aired a couple times this weekend on KIRO 97.3 radio or download the podcast.

Gluten Free Coffee Cake

Mix together:

• 2½ cups gluten-free flour (We like Bob’s Red Mill Cup for Cup)

• 1 cup brown sugar

• ¾ cup granulated sugar

• 1 teaspoon baking powder

• 1 teaspoon nutmeg

Add ¾ cup oil and mix well.Remove and set aside about 1 cup of the mixture to use as the topping.

Add to the remaining mixture:

• 1 egg

• 1 cup “sour” milk (add 1 teaspoon vinegar to 1 cup milk — whole milk and white vinegar are ideal, but substitutions work fine)

• 1 teaspoon baking soda

Spread batter into a greased 9 x 13 pan. Sprinkle the reserved topping evenly over the batter, then sprinkle generously with cinnamon.

Bake at 350°F for 30 minutes, or until set.