|photo curtsey of McCormick|
Today at the B&B, guest author Sharon Short is sharing with us her favorite breakfast recipe :)
Sour Cream Coffee Cake
1/2 cup margarine
1 cup sugar
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
8 ounces sour cream
1 teaspoon vanilla extract
1/3 cup brown sugar
1/2 cup chopped walnuts OR pecans
1 tablespoon cinnamon
3/4 cup powdered sugar
1 tablespoon water
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F. Butter or treat with baking spray a baking pan (9 x 9, or round cake pan). In small bowl, mix ingredients for stuesel; set aside.
In medium bowl, mix together dry ingredients. In larger bowl, cream together butter and sugar. Add eggs. Mix in half of the dry ingredients. Mix in half of the sour cream. Mix in the rest of the dry ingredients, and then mix in the rest of the sour cream. Mix in vanilla extract.
Pour batter in greased pan. Spread struesel on top and swirl into batter lightly.
Bake 40-45 minutes.
Meanwhile, prepare glaze by mixing ingredients. (It helps to then transfer glaze into a zip lock baggy; you can snip a corner of the baggy to then pipe on the glaze when you're ready.)
After the coffee cake has cooled a bit, swirl on the glaze.
NOTE: my family loves this for breakfast on Thanksgiving and Christmas mornings. For Christmas, I even have a tree shaped cake tin I use to bake this coffee cake. Sometimes I make it just for fun throughout the year. Enjoy!
-- Sharon Short Author of MY ONE SQUARE INCH OF ALASKA (Penguin Plume) Literary Life columnist, Dayton Daily News Web and blog: www.sharonshort.com Facebook: www.facebook.com/SharonShortAuthor Twitter: @SharonGShort