We live in zone 6a and I have been gardening and cooking for years. This blog is an opportunity for me to share with you my success and those failures that come about on occasion. Plus, I want to hear from all the gardeners and bakers and cooks out there and learn from you. Feel free to share your ideas.

Saturday, March 1, 2014

Snow Storm and Ice Again Means Coffee Cake

My husband and I got all of our work and errands done today. Typically we go to the grocery store on Sunday mornings right after church. Well when went to church tonight and the grocery store. It looks like no one is going anywhere tomorrow due to 5 to 8 inches of snow and ice on top of that. I also thought it would be fun to bake a cinnamon streusel  coffe cake. It is in the oven now .

I was amazed that the grocery store wasn't as bad as I thought it would be. But we were there at 6pm. So I guess everyone may have been making dinner.

Well at least we can just sit back now and let it rain, sleet, snow and do what it is going to do.
I found this recipe at Bakedbree.com, but I have made some changes to it.

  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 eggs
  • 3/4!cup sugar
  • 1/2 cup butter, room temperature
  • 1 teaspoon vanilla
  • 1 (8-ounce) container sour cream
  • Streusel:
  • 3/4 cup chopped walnuts
  • 2/3 cup brown sugar or slightly less
  • 1/2 cup sugar
  • 2 1/2 teaspoons cinnamon
  • 2 teaspoons vanilla
  • blue ribbon coffee cake recipe
  1. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  2. In a large bowl, add eggs, sugar, butter, and vanilla. Beat until it begins to come together. It is okay if it looks curdled, it comes together. Add the dry ingredients. Mix until just moist. Add sour cream. Mix until smooth. In a bowl, mix together walnuts, both sugars, cinnamon, and vanilla.
  3. Spray the 10 inch tube pan with baking spray. Spoon half of the batter into the bottom of the pan,then half the streusel, then the rest of the batter, and top with the balance of the streusel. Bake at 325 for 45-50 minutes.
               Cool and remove from the pan.

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