i'll be honest...
unless there's a pastry waiting for me,
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
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
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
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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