It's no secret that I cannot walk by a book store without going in for a browse... and I cannot live the store without buying a cookbook. I was especially happy when a few weeks ago I found a small booklet released by the" Company's Coming", entitled Coffee Cake Classic. Amazing recipes, I can't wait to try them. So far I only tried one, the sour cream coffee cake, which was Cass's choice. It tasted delicious and was very easy to make. The sour cream keeps it moist, can be served on its own or with a dollop of whipped cream.
1/2 cup butter softened
1 cup of granulated sugar
2 large eggs
1 cup of light sour cream
1 tsp of pure vanilla
2 cups of all-purpose flour
1 tsp baking powder
1 tsp of baking soda
1/4 tsp salt
Cinnamon nut topping
1/2 cup of brown sugar packed
3 tbsp of chopped walnuts or pecans
1 tsp of ground cinnamon .
Beat butter and sugar in a medium bowl until light and fluffy.
Add eggs one by one beating well after each addition. Add sour cream and vanilla, beat well.
Combine the flour,baking powder, baking soda and salt in a medium bowl. Add to the butter mixture and stir.
Spread half of the mixture evenly in a greased 9 x 9 inch baking pan ( I used a larger baking pan because a doubled the recipe)
Cinnamon nut topping.
Combine the brown sugar, finely chopped walnuts or pecans and cinnamon in a small bowl. Sprinkle half of the mixture over batter in the pan.
Drop the remaining batter by tablespoonfuls over the batter, to make it easier to spread.
Sprinkle the rest of the topping evenly over the batter
Bake in a preheated oven of 350˚F, for 40 minutes. Every oven is different so the test with the toothpick works best.
The cake is ready when the toothpick inserted in the middle comes out clean!
Serve with a dollop of light whipped cream and a steaming cup of coffee.