Coffeecake WINNER at Inn on Charlotte
New Jersey Mom Wins her First Culinary Competition
COFFEECAKE CHALLENGE ON CHARLOTTE STREET
St. Augustine, Florida (August 2008) Angela Guziewicz from Newton, New Jersey had never entered a cooking contest until she read about the ‘Coffeecake Challenge’ hosted by the Inn on Charlotte in St. Augustine, Florida. “I saw the contest in my local paper and spent lots of time researching WHAT makes a coffeecake. I’m speechless about winning the Grand Prize trip to St. Augustine and it sounds like a great place to visit” Guziewicz admitted. “It was a fun thing to do but I never thought I’d win. It’s a nice legacy to know that my Keylime Coconut Coffeecake is going to be enjoyed at the Inn…and I created it”.
As cherished coffeecake recipes and fond cooking memories are disappearing from the table of family and friends in America today, the Inn on Charlotte launched its Coffeecake Challenge recipe contest early 2008 – offering a Grand Prize luxurious St. Augustine vacation at the Inn on Charlotte (circa 1918). Owner Lynne Fairfield prepares a signature 2-course gourmet breakfast daily for her guests, taking pride in the fresh fruits, grains and seasonal vegetables for her entrees. BUT it’s always the cake that wins her guests’ admiration and request for recipes.
Now the Inn on Charlotte finally has a signature KEYLIME COCONUT COFFEECAKE!
With cooking for her family of 4 on a ‘short list’, Guziewicz enjoys gardening with her husband Joe, a physics teacher in Morris County and children Bridget (7) and Matthew (4). “As a stay-at-home-mom, I’m really a Personal Assistant to two CEO’s ~ the children! I grew up in Long Island where farm stands were an important part of our family life…shopping for ingredients, learning about cooking in the Girl Scouts and having two aunts that influenced my cooking talents. Bridget and Matthew love our garden’s fresh fruits and vegetables; when you taste homemade jam, you just can’t go back to the supermarket”.
What was Angela’s most challenging task of crafting a prize-winning recipe? “Creating my recipe was more difficult than reading someone else’s ~ what bowls and utensils to use, proportions, even getting the key limes in order to shred them. It took a lot of organizing and thinking through the process. But after my family tasted it, I thought ‘Hey, I made a coffeecake’. This is good”.
The Grand Prize for Angela and Joe
• 2-night stay at the Inn on Charlotte ~All Inn amenities include gourmet breakfast and afternoon social hour with homemade refreshments
• Gourmet Lunch at the new Bistro de Leon overlooking the Plaza
• Exquisite European chocolates made in St. Augustine by Claude’s Chocolate
• Old Town Trolley Tickets – visiting the City’s attractions with a narrative on St. Augustine’s history
• Lighthouse Tickets – honoring Marie Andreu, Florida’s first woman lighthouse keeper
• Flagler College Tour Tickets – formerly Henry Flagler’s famous Ponce de Leon Hotel)
• Fountain of Youth Tickets – honoring Diamond Lil, founder of this attraction
• Lightner Museum Tickets – formerly Flagler’s Alcazar Hotel, home to the Tiffany Glass Collection
• 2 Ripley’s Believe It or Not Tickets – formerly Marjorie Kinnan Rawlings’ Castle Warden Hotel
• A copy of ‘Daring Daughters of St. Augustine’ by local historian Karen Harvey
• The prize-winning recipe incorporated into the Inn’s breakfast menu that is served to guests and prominently featured on the Inn’s website.
INN ON CHARLOTTE
52 Charlotte Street
St. Augustine, Florida 32084
904-829-3819
www.innoncharlotte.com
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KEY LIME COCONUT COFFEE CAKE
(In celebration of Henry M. Flagler’s extension of the Southern Railroad to the Florida Keys!!!)
INGREDIENTS
Group 1
2 Cups All-Purpose Flour
½ Cup Granulated Sugar
1 Tbs Baking Powder
¼ tsp Salt
Group 2
1 ea Egg, beaten
½ Cup Milk
½ Cup Vegetable Oil
2 tsp Freshly Shredder Lime Peel
1/3 Cup Key Lime Juice
½ Cup Sweetened Flaked Coconut
Group 3
½ Cup Packed Light Brown Sugar
2 Tbsp All-Purpose Flour
1 tsp Cinnamon
2 Tbsp Butter, cubed into small pieces
• Preheat Oven to 375
• In a Large Bowl, Sift together the ingredients in Group 1 and set aside
• In a Separate Large Bowl, Stir together the ingredients in Group 2
• Make a well in the center of the dry ingredients and add the entire bowl of wet ingredients to the Flour mixture
• Stir just until all ingredients are blended, (batter will be thick)
• Grease a 9” X 9” X 2” pan, spread the combined mixture evenly in this pan
• In a Medium Bowl combine the first 3 ingredients in Group 3.
• Use a Pastry Blender to ‘cut’ in the cubed butter until mixture is crumbly
• Sprinkle this mixture over the Batter
• Bake at 375 for 30 minutes or until tester comes out clean
• Serve warm, Makes 12 servings
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