Monday, July 2, 2012

revisiting :: sour cream coffee cake


i'll be honest...
unless there's a pastry waiting for me,
i don't feel much like
getting out of bed in the morning.
pathetic, but true.
i ♥ pastries.

i make these scones all the time,
and we have enjoyed some
french bakery almond croissants lately
{from here and here}.

this weekend,
it dawned on me that i haven't made
sour cream coffee cake
in a really long time.

it's the perfect
bake-it-at-bedtime-and-let-it-cool-overnight
sort of thing.
drift off to sleep in a cinnamon-scented house,
and wake to this
see the swirl of cinnamon pecan goodness?

my original post is here,
but i have revised the recipe a bit {see below}
so that it fits in an 11¾ x 7½ x 1¾ baking pan.

sour cream coffee cake

ingredients
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
~ ~ ~ ~ ~ ~ ~ ~ ~ ~
1 cup butter, softened (2 sticks)
1 cup sugar
1 teaspoon vanilla
2 eggs
1 cup sour cream
~ ~ ~ ~ ~ ~ ~ ~ ~ ~
1 cup chopped pecans
2 teaspoons cinnamon
1/2 cup brown sugar
~ ~ ~ ~ ~ ~ ~ ~ ~ ~
2 Tablespoons vanilla
2 Tablespoons water
~ ~ ~ ~ ~ ~ ~ ~ ~ ~

directions
1.  preheat oven to 325°
2.  butter pan {11¾ x 7½ x 1¾}.
3.  mix together dry ingredients {flour, b.powder, b.soda, salt}.
4.  beat butter & sugar until light & fluffy,
     then add 1t vanilla, add eggs, add sour cream.
5.  add dry ingredients to butter & sugar mixture.
6.  spoon ½ of batter into pan & spread to cover it evenly
7.  mix together pecans, cinnamon, brown sugar,
     then sprinkle ½ over top of batter.
8.  spoon remaining ½ of batter into pan over the top.
9.  sprinkle remaining ½ pecan mixture on top.
10. mix together vanilla & water, then spoon/sprinkle over batter.
11. bake about an hour, allow to cool before serving.


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