Monday, August 29, 2011

Coffee, Sour Cream and Cake.

The UPS delivery truck just delivered my newest order from!!! My favorite flavors were in the box: French Vanilla, Vanilla Nut Creme, French Caramel Creme and Toasted Southern Pecan; and I quickly filled up my Tupperware containers with this precious commodity. Now, what little tidbit can I have with my freshly brewed cup of Toasted Southern Pecan coffee? Looking round the kitchen, the answer was...nothing; no cookies, no cake for I did no fresh baking this past weekend. Shame on me, I know.

Quick scramble, what can I bake and it doesn't take a lot of work, nor time to make? Hmmm, cake!!! I'm making nachos this week, so have sour cream on hand, so let's put it all together, well without the nachos and make one such sweet dish; a sour cream coffee cake.

Nirvana is now mine...enjoy yours.

Sour Cream Coffee Cake


2 cups all purpose flour
1 ½ cups light brown sugar
½ tsp salt
1 cup softened butter
1 tsp baking powder
¼ tsp baking soda
¼ tsp each ground cinnamon and nutmeg
½ cup sour cream
1 large egg, beaten

Preheat oven to 350F; spray an 8” x 8” baking dish with nonstick baking spray.

In a large bowl, mix together the flour, brown sugar, salt and butter until crumbly; set aside 1 ½ cups. To the remaining crumb mixture, add remaining ingredients and mix well.

Spread mixture evenly into the baking dish; spread the 1 ½ cups set aside over top of the mixture. Bake for 50-55 minutes, or until a toothpick comes out cleanly from center. Let cool for 10 minutes before cutting into squares.

Makes 9 servings.

Mary Cokenour
September 1997