Wednesday, January 20, 2010

Early Morning Coffee Cake

Ingredients
3/4 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup sour cream
3/4 cup packed brown sugar
1/2 cup chopped pecans or walnuts
1 teaspoon ground cinnamon
1 1/2 cups confectioners' sugar
3 tablespoons milk


Directions
I like to use a metal bowl... just seems to work better for me, but the choice is yours. Choose your favorite bowl (relatively large and then cream the butter and the sugar together until it if fluffy.

Now add one egg at a time and keep beating to incorporate each egg.

Sift together the flour, baking soda, nutmeg and the salt and then add to the butter/sugar/egg mixture alternating with spoonfuls of sour cream.

Butter a 13x9 inch baking dish and then pour in the batter.


Now for the crunchy part... combine the sugar, nuts and cinnamon and sprinkle over the batter. All the hard part is done. All you have to do now is cover it with foil and sit it in the refrigerator over night.

Climb out of bed before anyone else and remove the soon to be baked cake batter from the fridge. It is going to need about a half hour to warm up. When the time has passed, slip the baking dish into a moderate oven (350 degrees) and bake for about 30 minutes. Check the center of the pan with a strand of spaghetti to see if it comes out clean. If so, remove from the oven and allow to cool for about ten minutes or so.

Just before serving, make up your "icing" which will consist of powdered sugar and milk and drizzle it over the warm cake.

Baking breakfast coffee cake doesn't get any easier than this!!


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