Wednesday, October 26, 2011


Here is a GREAT site for that never ending menu planning! I'm excited to use it. Plus you can add your blog and all your recipes/blogs/websites will be available to all that follow this site. It's a great way to advertise your site and also get good ideas.


Monday, October 24, 2011

Vanilla Sour Cream Coffee Cake

Phew, now that I have a cross country move out of the way I can start doing more of the enjoyable (yet optional) this blog!

This cake is So good! I wanted to have some for breakfast for a few days but my kids liked it so much there was nothing left after the second day (and that's cause I hid some in the freezer for day 2! The first time I made it several years ago I wasn't so sure, but I think part of the reason was I made it in to small of a pan so it overflowed..yeah. It was perfect for the 10 inch tube pan!

 Five stars baby!!

Have some directions! (Preheat the oven to 375 F then grease and flour the pan of your choice! a 10 inch round, 10-12 cup bundt pan, or 2 9x5 inch loaf pans)
In a large bowl combine the following:
3 cups unbleached flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon of salt

In a separate bowl:
1 1/2 sticks (3/4 a cup)of unsalted butter (at room temp)
1 1/2 cups granulated sugar
-beat with an electric mixer/stand mixer until smooth and fluffy, then add 4 large eggs one at a time, mixing after each addition.
Beat in 2 teaspoons pure vanilla (I used imitation this time, of course it works fine) along with 1 1/4 cups of sour cream just until smooth.

 Gradually add the dry ingredients, beat well until fluffy and light colored. There should be no lumps or dry spots

In a small bowl mix together:
1/4 cup packed light brown sugar
 3/4 a cup (3 oz) pecans, walnuts, or hazelnuts finely chopped. (I did not have any nuts when I made this, so consider the nuts optional)
2 teaspoons of ground cinnamon

Spoon 1/3 of the batter into the pan, then sprinkle with 1/3 of the brown sugar. Repeat the process for three layers of batter and end with brown sugar.
(Baking directions at beginning of post!) Bake on center rack for 45 minutes to an hour, or until cake tester comes out clean (or toothpick!) Top of the cake should not be shiny.  Let the cake stand in the pan for 15 minutes. remove from pan to cool completely on rack. NOTE: If using a Bundt pan it must cool completely in the pan, otherwise it won't come out in one piece! I sit it on a cooling rack for at least an hour, more if needed. As you can see from my picture we were a little impatient!