On Saturday I made a beautiful coffee cake! I even pulled out my fancy Kitchen Aid mixer out of the closet, which is usually too bulky to keep on my teeny counter.
The name of the cake is Sour Cream Coffee Cake, which I admit, sounds weird. Sour cream in cake? But it makes it so moist and doesn't taste anything like sour cream in the end.
Sour Cream Coffee Cake
Cake:
1/2 c. butter
1/2 c. margarine
2 c. sugar
2 eggs
1 c. sour cream
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking powder
Filling:
1/2 c. chopped nuts (walnuts or pecans are delish)
2 tsp cinnamon
1/4 c. brown sugar
Mix in mixer butter, margarine, sugar, eggs, sour cream, vanilla, salt baking powder and flour.
Pour 1.2 the batter in well greased bundt pan. Mix filling ingredients. Sprinkle 3/4 of filling onto batter. Add remaining batter, and top with remaining filling. Bake at 350 for one hour. Let it cool in the pan. If needed loosen edges with butter knife and invert onto plate.
Pouring half the batter in the pan |
Chop the nuts pretty small. But don't turn it into dust. |
The beaut when it comes out of the oven |
When you invert it on the plate. |
Anyways, it is really good and so Christmasy with the yummy smells of cinnamon baking.
Also, BIG thank you to whoever gave Doug and I this hot cocoa maker for our wedding. Sorry for not remembering who you are exactly. It was so perfect after walking home in the snow after my finals! A good investment for sure. Perfect temperature and frothiness.
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