My cake batter always comes out sticky. Is this normal?
Again assuming you're using the same recipe...

I don't think you need to leap to different kinds of flours as in mrwienerdog's answer. You could be using the same type (probably all-purpose) and even the same brand, but purchased and stored somewhere else; it'll end up with a different moisture content, and perhaps fluffed differently, so your volume measurements might not actually end up getting you the same amount of flour.

If you're trying to follow her recipe exactly, there's really no harm in simply reducing the flour a bit to get the texture you remember.