We're back to our race season with the girls, but now that we have a toy hauler, we camp out there and make it an overnight thing. Well that also means I get to plan more than just a dinner of easy sandwiches. So I make simple breakfast stuff now. This last time I made them a simple coffee cake with a cinnamon sugar walnut & almond topping. You can layer this in a 9x13 pan, but I decided to make it two 8x8 and just top it. This recipe is simple and they say delicious!
Sour Cream Coffee Cake Recipe
slightly adapted from Gimme Some Oven
1/2 cup butter, room temperature
1 cup sugar
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 (12 oz.) container of light sour cream
1 tsp. vanilla extract
1 tsp. cinnamon
1/4 cup sugar
1/4 cup brown sugar
1 cup chopped pecans, walnuts or almonds
In a mixer, cream together butter and sugar. Add eggs to the mixture, one at a time, beating well after each addition.
In a separate bowl, stir together the flour, baking soda, baking powder and salt.
Add the dry ingredients to the creamed mixture alternately with the sour cream and vanilla. Mix until combined.
Then pour half of the batter into a greased 9″x13″ baking pan, and sprinkle with half of the topping (I just poured the batter into two 8x8 pans and topped with the topping).
Add the remainder of the batter on top, and sprinkle with the remaining topping.
Bake at 350 degrees for 30-35 minutes, until a toothpick inserted in the middle of the cake comes out clean.
as seen from my Instagram
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