Autumn inspires ups to make substantial meals.
And solid meals inspire us to make real desserts.
No… Jello with banana slices won’t do.
Really, summer's gone.
Ma had a recipe for a coffee cake that is good enough for holiday family gatherings.
But it’s also easy enough to make for a regular Autumn dinner.
Or any family dinner.
Hints:
Not a regular user of sour cream? Worried about the fat?
Sour cream also comes in low fat form, and that will work in this recipe.
Don’t have pecans? Chopped walnuts or almonds also work in the recipe.
Cinnamon Swirl Sour Cream Coffee Cake
For the Cinnamon Swirl
In a small bowl mix together
1/2 Cup sugar
1 Tablespoon cinnamon
Set aside.
For the Crumb Topping
In a small bowl mix together
3/4 Cup all-purpose flour
3/4 Cup dark brown sugar
1 Tablespoon cinnamon
1/2 teaspoon salt
3/4 Cup pecans, coarsely chopped
1/2 Cup margarine, softened
Mix until everything is in pea-sized pieces.
Set aside.
For the Cake
Preheat oven to 350º
Grease a 9×13 inch pan
In a medium bowl combine
3 1/2 Cups flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
Set aside.
In a large mixer bowl, beat at medium speed
1/2 Cup margarine, softened
3 ounces oil
2 Cups sugar
Beat until the mixture is light and fluffy, about 5 minutes.
Add, one at a time
4 large eggs
Scraping the bowl with a rubber spatula, beat well after each addition.
Add
2 Cups sour cream
1 1/2 teaspoons vanilla
Mix in just until done.
Stir in the flour mixture.
Spread evenly half of the cake batter in the prepared 9×13 baking pan.
Sprinkle the cinnamon swirl over top.
Spread the remaining batter evenly over the cinnamon mixture.
Sprinkle the crumb topping over the entire cake.
Bake for 60 minutes.
The cake should be a deep golden brown.
A toothpick inserted into the centre of the cake should come out clean.
Place the pan on a wire rack.
Let the cake cool completely.
Another good recipe for family gatherings is
Yes, it has booze in it.
Yes... it helps at family gatherings.
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