Thursday, July 31, 2014

Sour Cream Coffee Cake

Tuesday was back to school day for Courtney.  As hard as that is for me to believe, it is even harder to believe that she's a sophomore already. 

It was sad to see our summer come to an end but to tell you the truth - it is Mia who is taking it the hardest.

She's been seriously moping around the house since Tuesday morning when Courtney pulled out of the driveway.

We are slowly getting back into our morning school routine.  No more leisurely breakfast while relaxing on the couch.

I try and pack in some protein in the morning but it's also nice to have a little treat before sending everyone out the door.  This sour cream coffee cake recipe came from is a perfect little back to school treat.  It makes going back to school just a little bit easier. 

Sour Cream Coffee Cake
2 cups all purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
4 ounces unsalted butter (one stick), room temperature
1 cup white granulated sugar
2 eggs
2 cups sour cream, divided
3 teaspoons lemon zest
1 teaspoon vanilla


1/4 cup brown sugar
1/4 cup chopped pecans
1 teaspoon cinnamon

Pre heat oven to 400. Butter and grease a 9 inch cake pan.

Sift together the flour, baking soda, baking powder, and salt and set aside.

Mix together the topping ingredients and set aside.

Cream together the butter and sugar.

While beating, add the eggs, blending well.

Add one cup of sour cream and the vanilla and lemon zest.

Then on low, add the dry ingredients.

Pour into buttered baking dish.

Top with other cup of sour cream and topping mixture.

Bake for 45 minutes, or until a toothpick comes out clean when inserted into the middle of the cake. The sour cream on top won’t fully cook, so don’t worry if that comes off with the toothpick.


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